My home version “meat bone tea” is not complicated as its simplest only meaty pork ribs, optional added pork bellies simmered in a big pot of water with broth of herbs and spices .
This one pot meal on the table serve the whole family with laughs and joy for sure , in deed one of my favorite easy cooking ,
no doubt it”s rich boiling aromatic pot of meat and herbs is a warming and comforting dish, so make sure you have enough rice for everyone .
1- 2 packs of Bak Kut Teh herbs ( can be easily found in Asian specialty store )
-1 head garlic , 3 cinnamon stick , 3 small pieces dangshen ( codonopsis mpilosula)
– 1 soup bag
2- pork back ribs 1 pound pork belly 1 pound ( both blanched )
( Immerse pork ribs and bellies in boiling water for 3-5 minutes with 1- 2 tbs of white vinegar
to avoid odor,then rinse with cold water and drain )
3- tofu pok ( beancurd puff ) 1 pack from supermarket ( 85 g )
4- Chinese mushroom 12 ( soak , clean and set aside. )
1- Both pork ribs and pork bellies blanched and set aside
2- mushroom clean and soak with hot water for 30 minutes , drain
and trim the stalks and cut in to half, set aside.
3- tofu pok rinse with hot water, drain and cut into half, set aside.
4- open the sachets of bak kut teh herbs, rinse with warm water, and put inside a soup bag
together with diced garlic , cinnamon stick and dangshen , set aside.
5- a big deep pot fill with half full of water, add blanched pork ribs and bellies ,bring to boil.
Turn to slimmer , and cook for 20 minutes, turn off the heat ,soak and let cool completely .
Put the whole pot inside the fridge for few hours, or over night …..
so as to get rid of the *excess floating oil *on soup surface after cooling .
Take out the meat and dish up, cut into piece , set aside .
6- put the herbs sachet into the pot, bring to boil and turn to slimmer for 45 minutes…
no over boiling to ensure the soup is clear, not cloudy.
7- add pork ribs and bellies back into the pot , bring to boil and turn to slimmer again for 30 minutes….
8- add mushroom and tofu pok to the pot , cook with low heat for 10-15 minutes…
add 2 tbsp of black sauce, 2 tbsp of oyster sauce, and salt to taste.
9- Turn off heat, done and serve hot with rice.
* dip the meat with soy sauce and chilies as desired….
and soupy rice , my best portion !