Main
Bak Kut Teh
2 h 30 minServes 4Nutri-Score C€€
C
2 h 30 min
2 h 30 minBak Kut Teh
what you need
Ingredients
pork bonesMeat1.1 kg- pork ribsMeat450 g
garlic (whole heads, smashed, peels left on)Produce2 pieces
bak kut teh spice packetSpices2 pieces
dark soy saucePantry30 ml- white pepper (ground)Spices3 g
bird's eye chili (sliced)Produce3 pieces- soy saucePantry45 ml
- cilantro (chopped)Produce10 g
waterOther2.5 litres
per serving
Nutrition
490kcal
- Carbs
- 6 g
- Proteins
- 44 g
- Fat
- 33 g
what you’ll use
Tools
Stockpot
Colander
step by step
Method
- Step 1
Smash the garlic
- Smash the whole heads of garlic, leaving the peels on.
- Step 2
Parboil the pork
- Bring water to a boil and add the pork bones and pork ribs.
- Let the water come back to a rigorous boil and cook until the scum rises to the top.
- Strain and rinse the meat well.
- Step 3
Simmer the broth
- Transfer the pork bones and ribs to a clean pot with fresh boiling water.
- Add the smashed garlic and the bak kut teh spice packets.
- Bring to a boil, then lower to a simmer and leave it alone.
- Step 4
Season the broth
- Add the dark soy sauce a little at a time.
- Taste and add more white pepper to make it extra peppery.
- Step 5
Make the dipping sauce
- Mix the sliced bird's eye chili with soy sauce.
- Step 6
Serve
- Ladle a pork rib into a bowl and spoon over the peppery broth.
- Top with cilantro and serve with the chili soy dipping sauce.
most cooked first