Established in 1963, this brand serves up an unconventional cloudy broth that sits in the middle of the spectrum, with savoury salty peppery spice garlicky herbal earthy sweet flavour.
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The pork ribs are fall-off-the-bone tender and soft, with meaty savoury sweet flavour. The crunchy preserved mustard greens / meigan cai / mei cai carry vegetal sour salty earthy spice flavour, pairing well with the fluffy soft steamed white rice with grainy sweet flavour.
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While they could be more generous with the crisp fried dough fritters / you tiao, I liked the soft soy braised hard-boiled egg with eggy sweet flavour, and the spongy soft soy braised tau pok / dried tofu puff with grainy salty sweet herbal flavour.
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A star here is their soy braised pork trotter, equal parts lean and fatty, coming easily off the bone. With chewy gelatinous wobbly texture and bold meaty salty herbal sweet savoury fatty flavour, this was incredibly satisfying.
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Bak Kut Teh
Han Jia Bak Kut Teh Pork Leg
@ East Coast Lagoon Food Village, 1220 East Coast Parkway 01-42
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html
Amazing BKT at East Coast lagoon. Highly recommend the pork leg! Tender and juicy
Han Jia serves a good braised θ₯θ . There is none of the gamey and porky taste you usually associate with the innards and I love the tender and fatty texture of it with a nice bite due to the connective tissues. The braising sauce is a little on the salty side but good over rice.
This is a dish you either love or hate and I obviously am one of the former. Han Jia is a great place to visit if you are in the mood for all things porky. There is only one drawback - - - the service can really crawl even though there's quite a few of them at the stall!
Han Jia also serves a decent bak kut teh. The meat is tender and falls off the bone easily. The soup stock is a little less robust for my liking but you can taste the pepper and spices in the broth which has clean and mild flavours.
A glance at Han Jia's signboard will tell you why you shouldn't tell your doctor you have been here recently. Han Jia is essentially a cholesterol paradise and sells everything from pig trotters, bak kut teh to kway chap.
Nearly every diner carries a tray away with teh kar and its not hard to see why. For approx. $10, you get a good sized pig trotter whose meat is fall off the bone soft and tender. The meat is below a melt in your mouth layer of fats and skin which is just sinfully good. The braising sauce is a little salty to be honest but perfect when drizzled over the rice.
$18.80 (4 pax!! - $9.50 for a set of tekah, small bkt and a bowl of rice; $3.90 kailan; $5.40 for 3 rice, 1 taukwa, 1 egg, 1 meicai)
tekah was hUgE broooooo definitely needa find someone to eat w/ u. skin was qq and smooth, collagen vvvvvv soft w0w and the meat is tender
they added spices to the bkt so it was like damn nice? prefer this to songfa :>
kailan was a bit ex cos they just boil + add sauce & fried onion only haha
but the other sides are q worth; taukwa was q nice
Been a bugbear for a while on my mind since it's a must try place yet it's so ulu
He will ask you to choose either fat or lean, but do request for a half half
Definitely the best braised pig trotters I've had, it's perfect because it's exactly what im looking for. Super tender meat, soft fats and skin that's so easy to separate, that sublime sticky texture, as well as a savoury sauce. Needless to say i have no complaints at all. Only come here if you've promised yourself that possibly every braised pig Trotter you're ever gonna have from here on out is gonna be a found wanting
Portion mixed cut for two, sweet braised peanut and signature skinless trotters.
Loving the big and fatty pig trotters. The owners will ask if u want lean or fatty trotters. Their soup base is white and peppery comes with 3 chunky ribs. They served kuay as an option too.
Eons ago, on my first day of work at my second ad agency, I discovered I had colleagues who were as mad about food as I was. Now, do note that this was during the time when dinosaurs roamed the earth, and food-centric apps like Burpple didn't exist. So, meeting like-minded people was a godsend. It became the norm that whenever we did not have a deadline to rush for, we would pile into the car of the one guy who drove (thank you, Steven Chin!), and go hunting all over Singapore for a kick-ass lunch. Our united passion for great hawker food led me, through the most ardent of meat-lovers in the group, to the terrifically tender "ter kah" (pig trotters) at Han Jia Bak Kut Teh Pork Leg at the East Coast Lagoon Hawker Centre.
In those days, this venue was nothing like the stylishly designed, resort-inspired structure that you see today. Instead, we sat under flat zinc roofs in the midday heat, sweating profusely as we stuffed ourselves with the deliciousness of the wobbly fat, gelatinous tendon, and the token lean meat β the result of hours and hours of intense braising. In between coming up for air from all that porky perfection, I remember catching snatches of conversation about the hawker using pork legs imported from Germany, which explains their massive size. That said, I never had any trouble polishing off a whole leg by myself back then, and even now.
After a recent visit a couple of weeks ago, I can vouch that the "ter kah" here is still as phenomenally fall-apart tender as I remember it to be. Thus, reinforcing its top-of-the-list position for my choice of epic indulgences. Just be prepared to leave with your mouth a little gummy. π #hawkerpedia
The bowls of kway, to match with the mixed cut of pork, braised trotters.
π #braisedporkleg #veronicaphuaeats #sghawker #hawkersg #eastcoastlagoonfoodvillage #instafoodsg #sgeats #sgfood #sgfoodies #burpple #burppletastemaker
