34min 4 ppl
Bak Kut Teh
105 minutes
4 people
Hardover 60 min or 12+ steps
105 min · 5 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 32g
Carbs 8g
Fats 34g
About this dish
A peppery pork rib soup simmered for hours with whole garlic, star anise, cinnamon and white peppercorns until the broth turns dark and deeply savoury and the ribs fall from the bone.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesunpeeled, from about 2 whole bulbs20 cloves
Meat & Poultry
- Pork ribscut into short lengths800 g
Dried Goods
- Water2 l
Spices & Seasonings
- White Peppercornslightly crushed2 tbsp
- Star anise3 whole
- Cinnamon Stick1 whole
- Fennel seeds1 tsp
- Cloves4 whole
- Fine sea salt1 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy sauce2 tbsp
Utensils
- Large saucepan
- Meat thermometer
- Ladle
Method
1
Blanch the pork ribs in a pan of boiling water for 3 minutes to remove scum, then drain and rinse under cold water.
Approx. 4 minutes
2
Bring the measured water to the boil in a large saucepan with the whole garlic cloves, white peppercorns, star anise, cinnamon stick, fennel seeds and cloves.
Approx. 4 minutes
3
Add the blanched ribs, dark soy sauce and light soy sauce, return to the boil, then reduce to a gentle simmer.
Approx. 3 minutes
4
Simmer gently for 90 minutes, skimming occasionally, until a meat thermometer inserted into a rib reads around 90°C and the meat yields easily from the bone.
Approx. 90 minutes
5
Taste and adjust the seasoning with the salt, then ladle the ribs and broth into bowls to serve.
Approx. 4 minutes
