Bak Kut Teh Recipe

Name: Bak Kut Teh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork ribs, cut every second rib; 1 gallon water; 6 dried shiitake mushrooms; 1 bunch whole scallion, For the Bak Kut Teh stock; 1 tablespoon whole coriander seeds; 5 pieces whole star anise; 2 packs of Bak Kut Teh herbs (found in Asian specialty stores); 1/2 cup soy sauce; 1 tablespoon oyster sauce; A few dashes of white pepper powder; salt to taste; 1 sheet rice noodles, sliced into 1/2 inch strips; 4 fresh Shiitake mushrooms, finely sliced; 1 cup picked cilantro leaves; 2 cups bean sprouts; Diced pork meat, reserved from stock; 4 , finely sliced; 1/2 cup fish saue; 1/2 cup lime juice; 3 tablespoons white sugar

Servings: persons

3 pounds pork ribs, cut every second rib
1 gallon water
6 dried shiitake mushrooms
1 bunch whole scallion, For the Bak Kut Teh stock
1 tablespoon whole coriander seeds
5 pieces whole star anise
2 packs of Bak Kut Teh herbs (found in Asian specialty stores)
1/2 cup soy sauce
1 tablespoon oyster sauce
A few dashes of white pepper powder
salt to taste
1 sheet rice noodles, sliced into 1/2 inch strips
4 fresh Shiitake mushrooms, finely sliced
1 cup picked cilantro leaves
2 cups bean sprouts
Diced pork meat, reserved from stock
4 , finely sliced
1/2 cup fish saue
1/2 cup lime juice
3 tablespoons white sugar

1
Place pork ribs in a heavy base pot, cover with cold water and boil the ribs until froth rises to the surface.
2
Allow to simmer for 10 minutes.
3
Remove ribs from the pot, discard water.
4
Clean pot thoroughly.
5
In the same pot add ribs, water, dried shiitake, scallions and whole spices.
6
On a low to medium heat bring to stock to a simmer.
7
Once simmering add spice bag and continue cooking for a 1 hour.
8
After 1 hour the meat should start falling of the bone.
9
At this point add the seasoning liquids and cook for a further 30 minutes.
10
Remove pork ribs from the stock, while still warm this is the best time to separate the meat.
11
Gently remove any bones and cartilage.
12
With your finger pull the pork.
13
Set aside

967

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 pounds pork ribs, cut every second rib, 1 gallon water, 6 dried shiitake mushrooms, 1 bunch whole scallion, For the Bak Kut Teh stock, and more.

Yes, Bak Kut Teh falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bak Kut Teh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions