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SOUTHEAST ASIAN

Bak Kut Teh

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

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Start from pork bone broth as foundational broth. 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 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 the pork bone 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.