At home, we typically slice the pork into smaller pieces, and you can choose your preferred pork cut. Personally, I love pork belly - it cooks quickly, and the pork fat is said to be a source of collagen, which is great for anti-aging.
Easy instant bak kut teh is a breeze to make (CHINESE RICE CONGEE RECIPES). For added aroma, you can enhance it with coriander leaves, and there’s no limit to the variety of vegetables you can include. I’m a fan of all things tofu and veggies.
I’ve made bak kut teh countless times, and sometimes I prepare it with just pork, pairing it with a no-cook Chinese crunchy salad like Yau Mak (Chinese lettuce) with oyster sauce, crispy shallots, and julienned ginger - a recipe I’ll share too.
So, where do we start with this easy instant bak kut teh? It begins with a packet of store-bought bak kut teh soup herbs and spices - there are plenty of choices available.
Bak Kut Teh
Ingredients (adjust quantities to taste)
1 sachet bak
kut teh herbs
½ kg pork belly
(washed thoroughly; cook whole and slice after, or slice before cooking)
1 whole garlic (trim quarter of the head)
3 liters water
Soy sauce - as
needed
Salt - as needed
Method
In a pot,
combine garlic, bak kut teh sachet, and water.
Simmer over
very low heat for about 20 minutes.
Add pork and
continue simmering until the pork is soft and tender.
Pour in soy sauce, and add salt if needed. Stir well and switch off the heat.
Yau Mak (Chinese Lettuce) with Oyster Sauce
Ingredients (as needed)
Chinese lettuce
(separate leaves and rinse)
Oyster sauce
Fried shallots
in oil
Julienne ginger
Salt - if needed
Method
Quickly blanch
the lettuce in hot water.
Drain and
arrange the lettuce on a plate.
Drizzle with
oyster sauce, and top with fried shallots (with oil) and julienned ginger.
Sprinkle salt, if needed.
For the Rice
On cooked rice,
sprinkle crispy fried shallots in oil and sliced spring onions.
Pair your bak kut teh with yau mak, with a spicy dip or even sambal belacan.
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