Authentic Bak Kut Teh Recipe – Pork Herbal Soup (Non Halal)

Use this A1 herbs or use the one on the 2nd pics which I bought from Chinese Medicine Shop Pork trotters Bak Kut Teh Bak Kut Teh is one of my favourite foods. You can either use factory pre packed Bak Kut Teh(A1 in picture above) or get the local Chinese Medicine Shop to pack the herbs for you. You can actually add in pork ribs, intestines or other part of the pork meat if you like. I used pork trotters for this dish.

 Ingredients
1) Pre packed Bak Kut Teh spices, 1 packet (A1 comes with 2 sachets, Use one sachet for 5 bowls of water)
2) Pork trotters, 1/2 , cut into large pieces
3) Fried Fluffy Bean Curd (Toufu Pok), 10 pcs
4) Dried Shitake Mushroom, soaked in water to soften, 5 pcs
5) Young Corns, 10 pcs, cut half
6) Fu Chuk (Fried bean curd), 10 pcs
7) Garlic, 1 bulb
8) Oyster sauce, 2 table spoons
9) Light Soya Sauce, 7 table spoons
10) Thick Soya Sauce, ½ teaspoon
11) Enoki Mushroom, 1 packet, cut off the roots and wash to clean
12) 5 bowls of water 13) Salt to taste
14) *Lycium berries (Kei chi), around 1 table spoon (optional, added for extra flavour)
15) *Tong Kwai, 2 pcs (optional, for extra flavour)

*Note: I normally add these two Chinese herbs if I am using Factory pre packed BKT spices.

Put 5 bowls of water into a pot and bring to a boil. Add in the pre packed spices, Kei chi (optional), Tong Kwai(optional), pork trotters, shitake mushroom and garlic. Boil in slow fire for around 1 hour to soften the pork trotter’s tendons and meat. Then add in light soya sauce, thick soya sauce, and oyster sauce. Put in the young corns, tofu pok, fu chuk and salt to taste. You can add leafy vegetable and enoki mushroom before serving so that they will remain crunchy. BKT is best eaten with steamed rice and You Char Kueh (Chinese Crullers). Use bird eye chili and chopped raw garlic with soya sauce as dipping sauce. Related posts; Veg Kut Teh Veg Kut Teh Chick Kut TehChick Kut Teh