Bak Kut Teh literally means Pork Bone (Bak Kut) and Tea(Teh)… It’s not actually Pork Bone boiled in tea but actually is named this because in the past, people usually drink tea after having this “soup”.
There are a few variation to this dish – the Teochew style, which the base is mainly of pepper and garlic, has a white/clear soup. While the Hokkien added spices and the soup is or a darker colour and there is Cantonese who had even more spices and have a stronger flavour.
I love the Teochew style the most, but this time round, my mum cooked the “Hokkien” version using ready-made soup packets. The soup turn out to be rather “bleh” (just weird) and I find it a waste of the meat :/
Are you curious about what people around the world have for their meal?
Well, I’m sure am! So I’ve started a Challenge for foodies (any everyone else, as long as you eat!). It’s called “What is for…”, you can find out more >>> here