Teochew Bak Kut Teh (潮州肉骨茶)
By Hungry Peepor on July 02, 2014
Teochew bak kut teh is a common dish sold in many local hawker centers as well as dedicated bak kut teh eateries, such as the locally renowned Song Fa Bak Kut Teh at New Bridge Road and the Old Tiong Bahru Bak Kut Teh located right opposite my block along Seng Poh Road. Teochew bak kut teh has a clear and very peppery broth, in contrast to the darker and more herbal version of the Hokkien style pork rib soup which is a typically more Malaysian way of preparing this dish too.
The misleading part of this dish is in its very own name – pork ribs (肉骨) & tea (茶). Foreigners might find it amusing to neither taste nor find tea leaves in their bowls of pork rib soup. What they might find instead is an accompanying teapot of Chinese Oolong tea, which functions well to enhance digestion and get rid of the greasiness from the oily broth.
Interestingly, it has been rather difficult trying to find authentically Teochew recipes of this dish online, compared to the Hokkien version, albeit it being easier to make in comparison to the latter. I decided to adapt from Makansutra’s take on this dish, making mine more peppery and less garlicky than his. I could not believe how simple it was to make this dish – you should try this at home too!
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