Klang style dry claypot pork bone tea (Bak Kut Teh)
"In Malaysia, especially Klang town, Bak Kut Teh is almost available at every corner and every hour. Malaysians can have it for breakfast, lunch, dinner or even supper. A dry version originated from Klang town which later become very popular around Malaysia."
- 2 packs of prepacked bak kut teh spices (recommending Tean's Gourmet brand)
- 500g pork belly
- 300g pork ribs
- 400g canned mushrooms (whole)
- 12 pieces deep fried bean curd (also known as tau fu pok ,豆腐卜/ 豆腐泡, in hokkien dialect)
- 2 whole garlics
- 2 Tbsp dark soy sauce
- 1½ tsp salt
- 2 tsps wolfberries
- 10 pieces dried chillies
- 2 pieces birds eye chillies
- 8 pieces okra/lady fingers (depending on the size and your preference)
- handful of dried squid (also known as jiu hu in hokkien dialect)
- 3 Tbsp dark soy sauce
- ½ tsp of salt
- 500ml of bak kut teh soup broth
- Boil a pot of about 1.5 litres of water.
- Add in the 2 prepacked bak kut teh spices into the boiled water and simmer for 30 minutes.
- Using another new pot, boil another half pot of water. Then use the boiled water to boil all the pork belly and pork ribs for about 5 minutes. (This method is to remove all the unwanted smell from the pork and also the bubbles that it will create.)
- Then, add in all the pork belly, pork ribs, wolfberries, salt and dark soy sauce and simmer for about 40 minutes.
- Add in deep fried bean curd and canned mushrooms into the soup. Simmer for another 15-20 minutes.
- Remove all the pork belly and pork ribs from the soup broth.
- Rinse the dry squid with water.
- Heat a clay pot with some oil.
- Fry the dry squid until it is fragrant.
- Then add in the dry chillies and bird eye chillies. Fry until it is fragrant.
- Add in all the pork into the clay pot.
- Then add in dark soy sauce, salt and about 500ml of the soup broth into the clay pot.
- Simmer it until it is almost dry, then add in okra and stir fry till it's cooked.
- Serve with rice and the soup broth together.