<p><img src="/images/recipe/bak-kut-teh.jpg" alt="Bak Kut Teh 肉骨茶"></p>
<h2>Ingredients</h2>
<ul>
<li>pork belly</li>
<li>pork ribs</li>
<li>garlic</li>
<li>油揚げ</li>
<li>椎茸</li>
<li>えのき</li>
</ul>
<h2>Steps</h2>
<h3>Parboil the pork</h3>
<ul>
<li>put in cold water</li>
<li>bring to a boil and boil for 15 ~ 20 minutes until the meat is just about cooked through</li>
<li>skim the scum off</li>
</ul>
<h3>Boil the spices</h3>
<ul>
<li>put spices, garlic and mushrooms in cold water</li>
<li>simmer for about half an hour</li>
</ul>
<h3>Wash pork in cold water</h3>
<ul>
<li>remove remaining scum so it won’t get in the broth</li>
<li>cut into smaller portions if necessary</li>
</ul>
<h3>Put pork into boiling soup</h3>
<ul>
<li>season soup with salt, sugar, soya sauce if necessary</li>
<li>beware of overcooking the pork, 30 ~ 45min</li>
</ul>
<h3>Remove when pork is tender, but not falling apart</h3>
<h3>Complete the soup</h3>
<ul>
<li>add some vinegar or soya sauce to season the soup</li>
<li>add tofu and enoki</li>
</ul>
<h3>Plating</h3>
<ul>
<li>slice the pork into bite sized pieces</li>
<li>add the soup on top</li>
<li>add spring onions and coriander</li>
</ul>
