Singapore Teochew Bak Kut Teh

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Blanch the pork ribs for 5 minutes, drain, and rinse away impurities.

Ingredients quick view

2 pounds meaty pork ribs

10 cups water

2 whole heads garlic, cloves separated but unpeeled

2 tablespoons white peppercorns, lightly crushed

1 tablespoon black peppercorns, lightly crushed

1 tablespoon light soy sauce

1 teaspoon salt, plus more to taste

Cooked rice, youtiao, dark soy sauce, sliced chile, and Chinese tea, to serve

Blanch and rinse the ribs first to preserve the clear Teochew-style broth.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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