How to make Singapore Bak Kut Teh at Home

Bak Kut Teh means Meat Bone Tea in hokkien. But it's not a tea. The tea came from the chinese tea thats thats enjoyed with this dish. Bak kut teh's origin is quite questionable because it has been a signature local dish in both Singapore and Malaysia. There are stories that trace this back to China's Fujian Province and Hokkien immigrants brought this dish to Singapore and Malaysia back in the 19th century and other account suggest that it was created in Klang, Malaysia. However there's no actual record to support the claim. Back then in Singapore, Hokkien and Teochew coolies are serve bkt made with pork bones and scraps of meat as breakfast and lunch to help regain there energy from the back breaking works. While towkays and the rich have it with premium pork ribs. As Singapore begin to become prosperous, Pork ribs became bak kut teh's main ingredient. Slowly BKT emerge into Hokkien style and Teochew.
Both style have superb taste but Teochew style seems to be the more popular one in Singapore. While across the causeway in Malaysia, Hokkien style seems to be dominating.