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Bak Kut Teh 肉骨茶

A peppery pork broth that is popular in Singapore and Malaysia. Best served with a bowl of fluffy white rice and cut chili padi with dark soy sauce.
Course Dinner, Lunch
Cuisine Chinese
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Yield 2 Adults

Ingredients

  • 1 pack bak kut teh spices
  • 1.5 L water
  • 450 g pork ribs blanched
  • 1 pack Chinese pork balls
  • 1 bulb of garlic about 12-14 cloves
  • 1/2 tbsp white pepper corns smashed

Instructions

  1. Bring the 1.5L water to a boil over medium-high heat. Add in the bak kut teh spices, blanched prime ribs, garlic and pepper corns.
  2. Let the soup come to a rolling boil for about 20 mins before turning down the heat to a simmer. Cook the soup for about 2-3 hours.
  3. Add in the pork balls just 5 mins before turning off the heat. Serve hot, with cut chili padi in dark soy sauce.

Recipe Notes

Blanch the prime ribs before hand, in a small pot of boiling water, for about 5-10 mins. Rinse off any scum clinging to the ribs before adding to the main soup pot.