Bak Kut Teh


1lb 6oz (625g) pork spare rib or belly pork, chopped into small pieces
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons lard
1 tablespoon caster sugar
2 cloves of garlic, crushed
1 teaspoon preserved brown soya beans, crushed
1 star anise
1 piece cinnamon bark
1 teaspoon black peppercorns
1 teaspoon szechuan peppercorns
1 teaspoon salt
1 chicken stock cube
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
3 pints boiling water
light soy to taste


Marinate meat in peper and salt for half an hour. Heat pan until very hot, add two tablespoons of lard and fry meat until well-browned. Remove to dish. In a clean pan heat remaining 1 tablespoon lard and caramelise sugar until light brown. Add the garlic and soya beans, stir-fry for half a minute, then add the fried meat and everything else except the light soy. Boil rapidly for ten minutes, then reduce the heat and simmer for two hours until the meat is falling-apart tender. Remove excess oil from surface before serving, and add light soy to taste.

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