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Bak Kut Teh

Pork broth layered with garlic, white pepper, and warming herbal spices.

Start from pork bone broth on the foundational bone broths page. Layer in pepper, garlic, and the herbal sachet; optional ribs are for eating, not for re-extracting a new stock from scratch.

Ingredients

  • 2.5–3 L foundational pork bone broth
  • Whole garlic bulbs, cracked; white peppercorns (toasted, cracked)
  • Bak kut teh spice sachet: dang gui, star anise, cinnamon, cloves, licorice
  • Light soy and rock sugar to finish
  • optional600–900 g meaty pork ribs for the bowl

Method

  1. Simmer foundational broth with spice sachet and garlic 30–45 minutes.
  2. Add ribs if using; cook until tender (about 45–60 minutes more).
  3. Stir in cracked white pepper toward the end so heat stays bright, not bitter.
  4. Season lightly with soy and sugar; serve piping hot with rice and chili soy.