Step 1

Put herbs and aromatics in a spice bag, tea bag or on kitchen paper. Secure with a string to prevent herbs from falling out during the cooking process.

Step 2

Remove the layers of papery skin of the whole garlic bulb. Toast garlic in a dry pan at medium heat until it browns.

Step 3

In a pot of boiling water, add 4 slices of ginger. Then, put in the pork. Once water begins to boil again, remove pork. Discard ginger and water.

Step 4

In a pot of water, add pork, herbs and aromatics. Bring to boil. Once it boils, lower heat to the minimum and allow the broth to simmer for 30 minutes. Then, stir in soy sauce, dark soy sauce, oyster sauce, salt and pepper. Allow simmering for 2 to 4 hours. IMPORTANT: Use less water if you don’t plan to boil for 4 hours.

Step 5

Remove aromatics and herbs. Blanch tofu puffs and fried tofu skin in hot water to remove excess oil before adding them into the bak kut teh broth. Then, add some vegetables and enoki mushrooms.