Bak Kut Teh

Name: Bak Kut Teh
Cuisine: singapore
Ingredients: 400 g Pork ribs; 6 cloves Garlic cloves; 4 slices Ginger slices; 2 Star anise; 1 Cinnamon stick; 1 tsp Sichuan peppercorns; 2.5 liters Water; 1 tsp Salt; 1 tsp White peppercorns; 2 stalks Scallions

A recipe from singapore.

🇸🇬 singaporeBreakfastStreet Food

Nutrition (per serving)

720Calories

28 gProtein

12 gCarbs

30 gFat

5 gSugar

1500 mgSalt

Ingredients

400 g Pork ribs
6 cloves Garlic cloves
4 slices Ginger slices
2 Star anise
1 Cinnamon stick
1 tsp Sichuan peppercorns
2.5 liters Water
1 tsp Salt
1 tsp White peppercorns
2 stalks Scallions

Method

Place the pork ribs in a large stockpot and cover them with cold water, then bring to a rapid boil over high heat, letting any foam rise to the surface for 3 minutes to purify the broth.
After draining the ribs, rinse them under cold water, then return them to a clean pot, adding fresh water to cover the meat by 5 cm, and bring to a gentle simmer over medium-low heat for 30 minutes, skimming off any impurities that surface.
Add the garlic cloves, ginger slices, star anise, cinnamon stick, Sichuan peppercorns, and scallions to the pot, stirring gently to release their aromas, and continue simmering for another 45 minutes, ensuring the broth remains clear and aromatic.
Season the broth with salt, white peppercorns, and a pinch of sugar, tasting frequently and adjusting until the flavors are balanced and the broth is silky smooth.
Once the pork ribs are tender and the broth is fragrant, remove the pot from heat and let it sit for 5 minutes to allow the spices to settle.
Serve the Bak Kut Teh hot in a deep bowl, accompanied by steamed rice, fresh sliced chilies, and a splash of soy sauce, perfect for a hearty breakfast or street food meal.