Tag Archives : broth

Bak Kut Teh (肉骨茶)


Bak Kut Teh is the Teochew/Hokkien pronunciation of pork bone tea (肉骨茶), though there is no tea in the ingredients 😁. Preparation of this dish involves hours of simmering the pork ribs in spices. When it’s ready, the broth is full of flavors and … fat. That’s why we need to pair it with Chinese tea to cut the grease. Read More

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