Bah Kut Teh Recipe #3: Bak kut teh soup with pig’s heart
A proper bak kut teh dish MUST have pork in it. It doesn’t matter what cut of pork (or offal) but the oink must be in the soup at some point.
This is the third and final installment of a three-step cooking process with my bak kut teh recipe. The first one is Chik kut teh with oily chicken rice and the second is the simple Bak kut teh ramen with drumstick and egg.
Here comes the final dish of the series (sorry for the delay) where the bak kut teh soup has been stewed through all those two recipes, absorbing all the tastes and flavors in the process. The soup is delicious. It’s orgasmic. It just needs:
A bleeding heart! *cue “We have a bleeder!”
Well, a pig’s heart anyway. These things are pretty cheap, you can get a whole pig’s heart for about RM 4. I’ve cooked with pig’s heart before and can attest to the taste and texture of this wonderful organ in the portfolio of porcine delights.
Start by slicing the pig heart into manageable pieces…
…before dumping it into the soup. There’s a lot of clotted blood inside the poor pink animal’s heart and you might want to remove that or just cook it as clotted blood. It really doesn’t make much of a difference as long as you wash it first. :)
Let the pig’s heart simmer for about 30 minutes and you’ll end your bak kut teh adventures on a high note. The broth is hearty and the pig’s heart is chewy and absorbs all the flavors, producing a delectable slice of <3.