Soon Huat Bak Kut Teh

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The "dry" BKT 干炒肉骨茶 was pork ribs made with the same BKT broth reduced by heat and then stir fried in a clay pot with a blended savoury sweet sauce, dried chili peppers, lady fingers and dried cuttlefish strips. The dryness made the pork a little stiffer but the savoury and sweet flavours from the gummy gravy were quite pronounced. There were spicy notes from the dried chili peppers tossed together with the pork ribs.