Susan Jung’s Singaporean-style bak kut teh, or ‘pork bone tea’. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee Susan Jung’s Singaporean-style bak kut teh, or ‘pork bone tea’. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee
Susan Jung’s Singaporean-style bak kut teh, or ‘pork bone tea’. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee

How to make Singapore-style ‘pork bone tea’, or bak kut teh, using a multicooker

  • Don’t have a pressure cooker? This recipe can also be made in a regular pot on the stovetop
  • Singapore-style bak kut teh uses white and black peppercorns and is much hotter than the herby Malaysian variety

Topic |   Asian recipes
Susan Jung’s Singaporean-style bak kut teh, or ‘pork bone tea’. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee Susan Jung’s Singaporean-style bak kut teh, or ‘pork bone tea’. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee
Susan Jung’s Singaporean-style bak kut teh, or ‘pork bone tea’. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee
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