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Bak Kut Teh

Bak Kut Teh
Singapore
⏱ — min. Serves: —

Ingredients

  • 2 lbs (900 g) pork ribs
  • 8 cups water
  • 8 cloves garlic, whole
  • 2-inch piece of ginger, sliced
  • 1 tablespoon white peppercorns, lightly crushed
  • 1 tablespoon black peppercorns, lightly crushed
  • 2 star anise
  • 1 cinnamon stick
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Fresh chilies, sliced (for garnish, optional)
  • Fried shallots (for garnish, optional)
  • Steamed rice, for serving

Instructions

Prepare the Pork Ribs

Rinse the pork ribs under cold water and pat dry with paper towels.

In a large pot, bring the water to a boil.

Add the pork ribs and blanch for about 5 minutes to remove impurities.

Drain the ribs and rinse under cold water. Set aside.

Prepare the Broth

In the same large pot, add the 8 cups of water and bring to a boil.

Add the whole garlic cloves, sliced ginger, white peppercorns, black peppercorns, star anise, and cinnamon stick.

Simmer the Pork Ribs

Add the blanched pork ribs to the pot.

Reduce the heat to low and let the mixture simmer for about 1.5 to 2 hours, or until the pork ribs are tender.

Add Seasonings

Stir in the soy sauce, dark soy sauce, oyster sauce, and sugar.

Taste the broth and add salt as needed.

Continue to simmer for another 15-20 minutes to allow the flavors to meld.

Serve

Remove the pork ribs from the broth and transfer to a serving bowl.

Ladle the broth over the ribs.

Garnish with chopped fresh cilantro, sliced fresh chilies, and fried shallots if desired.

Enjoy your meal!