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Bak Kut Teh is basically pork knuckle with herbs and soup..However, you could always order other parts of meat like the pork thigh..
The direct translation for it`s name from Hokkien (a chinese dialect) means `Meat Bone Tea`. I`m guessing because the main ingredients for this dish are the pork meat with the bone and chinese herbs(which could be somehow related to chinese tea leaves).
I had this for lunch with my family in Klang, Malaysia. Klang is famous for this dish and their fresh seafood. This dish has soup which is strong and rich in chinese herbs, with a unique twist of sweet and saltiness. the pork is usually boiled in the soup in a claypot for a better flavour and the aroma is very appetizing..
Eating this dish, there are a few must-haves to compliment the wonderful flavours:
2) Garlic with dark soy sauce (eaten with the rice & soup together introduces a whole different flavour!)
3) Tea (drinking hot Chinese tea helps to relief indigestion and clears the tongue palette)
4) Yau char guai (deep fried flour sticks. cut the sticks to smaller sizes and soak them in the soup. let them absorb the soup. Then when u take a bite of it, the soup and its rich flavours bursts in your mouth!)
*pictures are my own