Ingredients

Adjust Servings:

	10 pcs Pork Belly
	30 g Dried Squid; shredded and soaked
	30 g Enoki Mushroom
	4 clove Garlic; minced
	6 pcs Dried Chilies
	2 pcs Okra; sliced
	Seasoning
	1 Tbsp Soy Sauce
	2 Tbsp Dark Soy Sauce
	1 Tbsp Oyster Sauce
	1 Tbsp Shaoxing Wine
	1/4 cup Bak Kut Teh Soup
	Garnish
	Some Coriander

Cuisine:

Ingredients

10 pcs Pork Belly
30 g Dried Squid; shredded and soaked
30 g Enoki Mushroom
4 clove Garlic; minced
6 pcs Dried Chilies
2 pcs Okra; sliced
Seasoning
1 Tbsp Soy Sauce
2 Tbsp Dark Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Shaoxing Wine
1/4 cup Bak Kut Teh Soup
Garnish
Some Coriander

Directions

Dry Bak Kut Teh is something I learnt of its existence while having dinner at a Bak Kut Teh specialty restaurant in Petaling Jaya, Malaysia. The luscious black sauce goes very with white rice too. It is very fragrant from garlic, dried squid and dried chilies. All the things that i love plus enoki mushrooms. So delicious. After some research, here is the recipe that I use to recreate this dish whenever I crave for it.

Steps

1 Done	Prepare Pork For this recipe, we will use precooked pork from Bak Kut Teh Soup. Pork should be melting soft. Set aside 10 pieces pork belly from bak kut teh soup.
2 Done	Make Dry Bak Kut Teh Prepare a claypot over medium heat. Add 1 tbsp oil. Add garlic and dried chilies. Saute till fragrant. Add dried squid. Fry till fragrant. Add pork sliced and make a few stir. Add all seasonings. Mix around to distribute evenly. Cover pot and let cook for 3 mins. Add mushroom and okra if using. Mix and let it cook till okra and mushroom heat through. Bring it off the heat.
3 Done	Serve Garnish with coriander and serve with white rice along with bak kut teh soup. Yummy!