Bak Kut Teh

🔥 Prep

• Rinse the 500 g pork ribs under cold water and pat dry.
• Peel the 1 head of garlic and crush the cloves lightly with the flat side of a knife.
• Measure out 1 tbsp white peppercorns, 2 tbsp soy sauce, 2 pcs star anise, 1 stick cinnamon, 1000 ml water, and 1 tsp salt, placing each in separate small bowls for easy access.
• Optionally, cut the pork ribs into 2‑inch sections if they are not already portioned.

🔥 Cook

• 1. Place the pork ribs in a large pot, cover with cold water, and bring to a boil over high heat for 5 minutes to remove impurities; then drain and rinse the ribs.
• 2. Return the blanched ribs to the pot, add the fresh 1000 ml water, crushed garlic, white peppercorns, star anise, and cinnamon stick.
• 3. Bring the mixture to a gentle boil over medium-high heat, then reduce to low heat and simmer uncovered for 1 hour, skimming any foam that rises to the surface.
• 4. After the first hour, add the 2 tbsp soy sauce and 1 tsp salt, stir to combine, and continue to simmer on low heat for another 45 minutes until the meat is tender and the broth is fragrant.
• 5. Taste the broth and adjust seasoning with extra salt or soy sauce if needed; remove the star anise and cinnamon stick if desired.
• 6. Turn off the heat and let the soup rest, covered, for 5 minutes to allow flavors to meld.
• 7. Ladle the hot Bak Kut Teh into serving bowls, ensuring each portion includes ribs and plenty of herbal broth.

🔥 Serve

• Serve the soup hot with steamed white rice or fragrant jasmine rice on the side.
• Accompany with freshly fried youtiao (Chinese crullers) for dipping into the broth.
• Offer sliced red chili in light soy sauce or a small dish of chopped garlic and chili for those who prefer extra spice.
• Garnish each bowl with a sprinkle of freshly ground white pepper and a few chopped scallions for added aroma and color.
• Enjoy immediately while the broth is steaming and the pork ribs are fall‑off‑the‑bone tender.