Bak Kut Teh Recipe
Malaysian/Singaporean · Soup · 110 min total
A fragrant pork rib soup simmered with a complex blend of herbs and spices, originating from Malaysia and Singapore. This home-cook version delivers deep, comforting flavors with tender meat and a savory broth.
20
min prep
min prep
90
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 kg pork ribs, cut into individual pieces
- 1.5 L water
- 1 head garlic, cloves separated and lightly crushed
- 1 packet (30g) bak kut teh spice mix (or 5 star anise, 1 cinnamon stick, 1 tbsp peppercorns, 6 cloves, 2 tsp fennel seeds, 2 tsp coriander seeds, 2 pieces dried tangerine peel, 1 tbsp rock sugar)
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp white pepper powder
- Salt to taste
- Fried shallots and chopped spring onions for garnish
Instructions
- Blanch pork ribs in boiling water for 5 minutes to remove impurities. Drain and rinse.
- In a large pot, add blanched ribs, water, garlic cloves, and spice mix (or whole spices tied in a muslin cloth). Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour.
- Add dark soy sauce, light soy sauce, oyster sauce (if using), white pepper, and rock sugar. Stir to combine.
- Continue simmering for another 30 minutes until ribs are tender and flavors meld.
- Taste and adjust seasoning with salt if needed. Remove spice bag if used.
- Serve hot in bowls, garnished with fried shallots and spring onions. Enjoy with steamed rice and youtiao (fried dough sticks).
Tips
- For a richer broth, add 1 tablespoon of soy sauce paste or taucu (fermented soybean paste).
- Leftovers taste even better the next day as flavors deepen.
- You can add mushrooms, tofu puffs, or enoki mushrooms during the last 15 minutes of cooking.
- Serve with a side of sliced chili padi in dark soy sauce for dipping.
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