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Name: Authentic Singapore Bak Kut Teh Recipe
Prep time: 45 min
Cook time: 120 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Pork Ribs:**; 1 kg pork ribs (spare ribs or prime ribs), chopped into individual bones; 1 tablespoon light soy sauce; 1 teaspoon white pepper powder; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 1 teaspoon salt; *For the Broth:**; 3 liters water; 10 cloves garlic, unpeeled (smashed); 2 tablespoons white peppercorns, coarsely crushed; 20 g dried mandarin orange peel (Chenpi), soaked until soft; 5 dried scallops (Conpoy), rinsed; 10 dried shiitake mushrooms, soaked until soft and stems removed; 2 tablespoons Goji berries (Wolfberries); 2 tablespoons Solomon's Seal (Yuzhu), sliced; 3 slices Dong Quai (Angelica Sinensis); 3 slices Ginseng (Ren Shen); 1 teaspoon Star Anise; 1 stick Cinnamon; 3 Cloves; 2 tablespoons Dark Soy Sauce (for color); 1 tablespoon Light Soy Sauce (for seasoning); 1 teaspoon Sugar (Rock sugar preferred); Salt, to taste; *For Serving:**; Steamed Jasmine rice; You Tiao (Chinese dough fritters); Chopped cilantro; Cut red chilies in dark soy sauce

Bak Kut Teh

🇸🇬 Singapore

Southeast Asia

A pork rib soup infused with a blend of herbs and spices, often served with rice and Chinese dough fritters.

Soup

Herbal

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