Step 1 of 5
Bak kut teh
Blanch the ribs in boiling water for 3 minutes, drain and rinse off the scum. This keeps the broth clear.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bak kut teh take?
1 hr 45 min all in — 15 min prep, 1 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Mortar and pestle.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
How much sugar?
1 tsp (rock sugar if you have it) of Sugar.
How much soy sauce?
1 tbsp (light, for seasoning the broth at the end) of Soy sauce.
How much dark soy sauce?
4 tbsp (for the dipping saucers) of Dark soy sauce.
What can I use instead?
Pork ribs → Pork belly or shoulder in chunks. Less gelatine, same flavour. Cut cooking time by 15 minutes.
What should I watch for?
Garlic cloves slip out of their skins into the broth. They are meant to; eat them.
Any tips from this recipe?
Fried dough sticks (youtiao) from a Chinese bakery, cut into pieces and dunked in the broth, are the traditional side. Pepper heat is the point. If the broth only tastes of pork at the end, crack another tablespoon in and give it 10 minutes. The broth can be made a day ahead. It is better reheated.
Can I prepare this ahead?
The broth can be made a day ahead. It is better reheated.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.