Malaysia · Malaysia

Bak Kut Teh (Malaysian Pork Rib Pepper Soup)

Name: Bak Kut Teh (Malaysian Pork Rib Pepper Soup)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: Malaysia
Ingredients: pork ribs 1 kg; garlic cloves 30 g; white peppercorns, cracked 10 g; star anise 2 pieces; cloves 3 pieces; cinnamon stick 1 pieces; dark soy sauce 30 ml; fine salt 8 g; sugar 5 g; water 2 l; cooked rice 600 g; fried tofu puffs 100 g; fried dough (you tiao) 2 pieces; cilantro 10 g

Pork ribs simmered in a peppery herbal broth served with rice and fried dough.

135 minutes · 4 servings · Moderate

Bak kut teh grew out of Klang's mining towns, where Chinese herbal practice met Malay spices and late-shift workers wanted something restorative at odd hours. Families still argue over the broth: white pepper heavy for Teochew style, a darker medicinal mix for Cantonese kitchens, Hokkien versions leaning harder on herbs. The pepper is cracked, not ground, so the broth keeps its bite.

Ingredients

pork ribs1 kg
garlic cloves30 g
white peppercorns, cracked10 g
star anise2 pieces
cloves3 pieces
cinnamon stick1 pieces
dark soy sauce30 ml
fine salt8 g
sugar5 g
water2 l
cooked rice600 g
fried tofu puffs100 g
fried dough (you tiao)2 pieces
cilantro10 g

Directions

1
Blanch ribs 5 minutes; drain.
2
Simmer ribs with garlic, peppers, star anise, clove, cinnamon, soy, salt, sugar and water 100 minutes.
3
Add tofu puffs; simmer 10 minutes.
4
Ladle into bowls; serve with rice, you tiao and cilantro.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content