Bak kut teh (also spelt bah kut teh and abbreviated BKT; Chinese: 肉骨茶; Pe̍h-ōe-jī: Bah-kut-tê) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. The name literally translates from Hokkien as "meat bone tea", and it usually consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) for hours.
Bak kut teh (also spelt bah kut teh and abbreviated BKT; Chinese: 肉骨茶; Pe̍h-ōe-jī: Bah-kut-tê) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. The name literally translates from Hokkien as "meat bone tea", and it usually consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) for hours.
Source: Wikipedia "Bak kut teh" · CC BY-SA 4.0
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