Blanch the pork ribs: Place pork ribs in a large pot, cover with water, and bring to a rolling boil. Boil for 5 minutes, then drain and rinse the ribs thoroughly under cold water to remove impurities.
Prepare the broth base: In the same large pot, add the blanched pork ribs, Bak Kut Teh spice mix, whole head garlic, star anise, cinnamon stick, and crushed white peppercorns. Pour in water.
Simmer the soup: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour 30 minutes, or until the pork ribs are tender.
Season and add optional ingredients: Stir in the dark soy sauce, light soy sauce, and salt. If using, add the button mushrooms and fried tofu puffs to the pot.
Continue simmering: Continue to simmer for another 15 minutes to allow the flavors to meld and the optional ingredients to cook through.
Taste and serve: Taste and adjust seasoning if needed. Ladle the hot Bak Kut Teh into individual bowls. Serve immediately with steamed rice, Chinese lettuce (blanched or raw), and chili padi with light soy sauce for dipping.
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