Traditional Bak Kut Teh Recipe with Pork Ribs

Ingredients

• 1.5 lbs (700g) pork ribs, cut into chunks
• 8–10 cloves garlic, whole and unpeeled
• 1 packet Bak Kut Teh herbal mix (or DIY herbs: angelica root, star anise, cinnamon stick, licorice root, etc.)
• 6 cups water
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1/2 tsp white pepper
• Salt to taste
• Optional: tofu puffs, mushrooms, napa cabbage

Instructions

1. Blanch pork ribs in boiling water for 5 minutes to remove impurities. Drain and rinse.

2. In a large pot, add 6 cups of water, garlic cloves, and herbal mix. Bring to a boil.

3. Add the blanched ribs to the pot. Lower heat to a simmer and cook for 1.5 hours, or until ribs are tender.

4. Season with soy sauce, dark soy sauce, white pepper, and salt. Add optional ingredients like tofu puffs or mushrooms and simmer for another 10 minutes.

5. Serve hot with steamed rice and optional youtiao (Chinese fried dough sticks).

Notes

• Herbal mix packets are available in Asian stores or online
• Adjust seasoning and pepper to taste
• Leftovers taste even better the next day after reheating
• Pair with garlic soy dipping sauce for added flavor