Name: Bak Kut Teh
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 1.75 lbs Pork ribs, cut into segments; 3 bulbs Garlic bulbs, whole; 1 piece Cinnamon stick; 3 pieces Star anise; 1 tbsp White peppercorns, crushed; 6 pieces Dried shiitake mushrooms, soaked; 2 tbsp Dark soy sauce; 2 tbsp Light soy sauce; 8.5 cups Water; 1 tsp Salt

"Experience the deep, comforting flavors of Bak Kut Teh, a legendary herbal pork rib soup simmered with a medley of traditional Chinese spices and whole garlic bulbs. This soul-warming dish yields incredibly tender meat and a complex, aromatic broth that is perfect for a rainy day."

Ingredients

Qty	Item
1.75 lbs 800 g	Pork ribs, cut into segments
3 bulbs 3 bulbs	Garlic bulbs, whole
1 piece 1 piece	Cinnamon stick
3 pieces 3 pieces	Star anise
1 tbsp 10 g	White peppercorns, crushed
6 pieces 6 pieces	Dried shiitake mushrooms, soaked
2 tbsp 30 ml	Dark soy sauce
2 tbsp 30 ml	Light soy sauce
8.5 cups 2000 ml	Water
1 tsp 5 g	Salt

How to Make Bak Kut Teh

Blanch the pork ribs in a large pot of boiling water for 5 minutes to remove impurities. Drain the ribs and rinse them thoroughly under cold running water.

In a clean, large heavy-bottomed pot or Dutch oven, combine the 2 liters of water, the whole garlic bulbs (wash the exterior but leave the skins on), cinnamon stick, star anise, crushed peppercorns, and soaked shiitake mushrooms.

Bring the liquid to a rolling boil over high heat, then carefully add the blanched pork ribs.

Once the pot returns to a boil, reduce the heat to low. Cover the pot and allow it to simmer gently for approximately 60 minutes.

Stir in the dark soy sauce, light soy sauce, and salt. Continue simmering, covered, for another 30 minutes or until the pork is tender and begins to pull away from the bone.

Taste the broth and adjust the salt or soy sauce levels if needed. Remove from heat.

Ladle the hot soup and ribs into bowls. Serve immediately with a side of steamed white rice, sliced red chilies in soy sauce, and crispy fried dough crullers (youtiao).

·
Always blanch your pork first to ensure the broth stays clear and free of grey scum.
·
Using whole garlic bulbs with the skin on adds a deep, earthy sweetness without making the soup cloudy.
·
For a more intense herbal flavor, you can add dried licorice root or red dates to the simmering pot.
·
Prepare the soup a day in advance; the flavors develop even further when left to sit overnight.

Frequently Asked Questions

What does Bak Kut Teh mean?

It literally translates to 'Meat Bone Tea.' The 'tea' refers to the herbal broth, though it is often consumed alongside Oolong tea to cut through the richness of the pork.

Can I use an Instant Pot for this recipe?

Yes! Pressure cook the ribs and broth for 25 minutes on high with a natural release for a faster version of this dish.

What is the difference between Singaporean and Malaysian style?

Singaporean style is usually clearer and very peppery, while Malaysian style is darker, more herbal, and uses more soy sauce.

Where can I buy the specific herbs?

Most Asian grocery stores sell pre-packaged Bak Kut Teh herb spice pouches which can be used in place of individual spices.

Step-by-Step Visual Guide

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