Singaporean Recipe: Bak Kut Teh

Christian Werdenberg, Executive Chef of Dusit Thani Manila, shares a traditional Singaporean recipe of Bak Kut Teh of pork ribs simmered in a soup of herbs and spices.

Ingredients:

500g pork ribs

1 large garlic clove

6 cups of wate

1 cinnamon stick

3 star anise

1 tsp white pepper corn

1.5 tsp sugar

3 tsp salt

3 tblsp soy sauce dark

 

Garnish:

2 tbsp shallots fried

1 tsp soy sauce

1 red chili pepper

 
Procedure:

Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes. Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. Reduce the heat to low and simmer until the pork is tender, about 45 minutes. Discard the excess fat from the soup before serving.

Serve the soup in deep bowls with 3 to 4 rib pieces per serving and shallot flakes scattered over the top.

Combine soy sauce and chilies to taste in small bowls as a dipping sauce for the ribs.