Special Home Roast Bak Kut Teh with English Herbs
In the last 2 weeks, I’ve been thinking about putting together roasted German pork knuckles with the best Bah Kut Teh soup anyone can find. To make something like this won’t be cheap, especially when GERMAN pork knuckle is concerned. Still and all, I believe this combination will create a true FunkyFusion of Western-style roasted pork immersed in Chinese specialty herbal soup. So to kill the cat, I’ve cooked something similar this evening. This is my version of my Special Home Roast Bak Kut Teh.
ingredients
+ Bak Kut Teh takeaway for 2 serving (which I got from my favorite restaurant on my way back)
+ black pepper
+ thyme
directions
Pre-heat oven at 220 degrees Celsius. While waiting, take the meat from the soup and place them onto the oven tray. Pour some soup in the tray as you’ll need them to keep the pork moist while roasting. Ground some black peppers and put thyme over it. Herbs and spices plays a significant role in altering the flavor in the meat. Depending on each, my oven took 8 minutes to deliver the perfect roast, which I immediately took them out when done, put them back into the soup bowl and microwave for until it’s hot. At this point, you should be able to catch the roasted aroma from the pork soaked deeply in Chinese herbal soup. Note: For the roast, I think you may also add olive oil, basil, dill, rosemary or many other English herbs that you prefer.
