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.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
pack kut teh spices
pack Chinese pork balls
bulb of garlic
about 12-14 cloves
white pepper corns
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.
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.
Add in the pork balls just 5 mins before turning off the heat. Serve hot, with cut chili padi in dark soy sauce.
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.