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Bak Kut Teh


  • 1kg pork ribs

  • 4 bulbs of garlic

  • 100g white peppercorn

  • 1tbsp salt

  • 1/2tbsp chicken powder

  • 2.5L boiling water

  • Coriander

  • Chilli padi - chopped

  • Dark soy sauce

  • Fried doughstick


  1. Slice pork ribs into individual rib pieces. Scald ribs in boiling water, drain and set aside.

  2. Break garlic into cloves - with skin intact - and slightly crush them using knife. Place them on a frying pan (without oil) and roast till brown.

  3. Transfer garlic into a claypot. Add in 1L boiling water.

  4. Roast peppercorns (without oil) in frying pan, then transfer them into a cheesecloth, tied, and add into the claypot. Followed by salt, chicken powder and ribs.

  5. Add in another litre of boiling water. Cover and simmer for 2hrs.

  6. Garnish with coriander and serve hot with chilli padi-dark soy sauce dip and fried doughstick.

Adapted from The Meat Men

Video tutorial click here

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