Bak Kut Teh (肉骨茶)

Method10 steps · about 1 hr 45 min

1. 1

   Step 1: Have the measured spice, garlic and dipping-sauce supplies ready before starting the ribs, and continue straight through to the soup cook. Bring a pot of blanching water to a boil, add all 1 kg pork ribs and blanch for 10 minutes. Lift the ribs, discard this first water and scrape away any clinging scum with a clean small knife. Rinse the blanched ribs carefully in a clean bowl of fresh water, then drain. These ribs still need the full soup cook; do not refrigerate them partly cooked for later.

   Blanch pork ribs · 10 minUses 1 kg Pork Ribs · First-pot blanching water; discard afterward · Controlled rinse water after blanching; drain away

2. 2

   Step 2: Lightly toast the chosen 2–4 tsp whole white peppercorns and all 1 tsp whole black peppercorns in a dry pan for a few minutes, moving them until aromatic without burning.

   Uses 2–4 tsp whole white peppercorns · 1 tsp whole black peppercorns

3. 3

   Step 3: Lightly pound the toasted peppercorns with both star anise (2), all 10 whole cloves and the 3–4 g piece of cinnamon stick. Put all these spices in a food-safe filter bag and secure it well so the crushed spices cannot spill into the soup.

   Uses All toasted white and black peppercorns from step 2 · 2 Star Anise · 10 whole cloves · 3–4 g cinnamon stick (about ½ stick)

4. 4

   Step 4: Clean the 12 mature garlic cloves, drain and lightly bruise them with their skins still on. Keep all the bruised cloves ready for the later simmer.

   Uses 12 cloves Garlic (old) · Water to clean the garlic skins; drain away

5. 5

   Step 5: Wash and drain the four large red chillies and both chilli padi (2). Slice the large chillies into a small serving bowl and mix with the separate 5 tbsp dipping dark soy sauce and 3 tbsp dipping light soy sauce. Keep the two chilli padi separate for garnishing the finished soup.

   Uses 4 Big Red Chilli · 5 tbsp dark soy sauce for the dipping sauce · 3 tbsp light soy sauce for the dipping sauce · 2 Chilli Padi (For Garnishing) · Water to wash both chilli supplies; drain away

6. 6

   Step 6: In a large clean soup pot, bring the separate 1.8 litres of soup water to a full boil over high heat.

   Uses 1.8 litres Water

7. 7

   Step 7: Add all the drained blanched ribs, the secured spice bag, 1½ tsp salt, ½ tsp soup dark soy sauce and 2 tbsp soup light soy sauce to the boiling soup water. Reduce to medium-low heat and simmer for 1 hour 15 minutes with the lid half-covered, keeping the soup gently bubbling.

   First rib-soup simmer · 75 minUses All 1.8 litres boiling soup water from step 6 · All drained blanched ribs from step 1 · The complete spice bag from step 3 · 1 1/2 tsp Salt · ½ tsp dark soy sauce for the soup · 2 tbsp light soy sauce for the soup

8. 8

   Step 8: Add all 12 bruised garlic cloves and continue simmering for another 15 minutes, or longer as needed until the pork is fully cooked and the ribs are tender. Taste the broth and add a little of the optional extra light or dark soy sauce only if needed; these are separate from the measured dipping sauce.

   Check garlic and rib tenderness · 15 minUses All simmered ribs, broth and spice bag from step 7 · All 12 bruised skin-on cloves from step 4 · Conditional extra dark soy sauce, to taste · Conditional extra light soy sauce, to taste

9. 9

   Step 9: As the soup finishes, lightly toast all four ready cooked you tiao sticks for a few minutes until warm and crisp. Cut them into bite-size pieces. They are already fried; this step warms them for serving.

   Uses 4 sticks ready cooked you tiao

10. 10

    Step 10: Remove and discard the secured spice bag from the finished pot. Garnish the rib soup with both reserved chilli padi. Serve the hot tender ribs, broth and garlic with the separate chilli-soy dipping sauce, warm you tiao and ready cooked jasmine rice if desired, sharing the soup batch between six portions.

    Uses All finished ribs, broth, garlic and spice bag from step 8 · All separate dipping sauce from step 5 · Both washed chilli padi from step 5 · All warmed cut you tiao from step 9 · Optional ready cooked jasmine rice, prepared separately