Pork Ribs

Soup Base

Before Serving

  • Jasmine Rice, cooked 1000.0 g
  • Chilli, sliced 50.0 g
  • Coriander Leaves 50.0 g
  • Wolfberries, soaked 10.0 g
  • Dark Soya Sauce 200.0 ml

Bak Kut Teh, which literally translates to “meat bone tea”, is much more than its name suggests. Consisting of prime pork ribs simmered in a delightful broth of herbs and spices, this herbal dish is perfect for any occasion.



  1. Pork Ribs

    • Marinate pork ribs with Chicken Seasoning Powder overnight.
    • Bring water to boil, blanch pork ribs and rinse them under running water.
    • Pat dry and set aside.
  2. Soup Base

    • Bring water to boil and add in all the Chinese herbs.
    • Simmer for 40 mins.
    • Add in pork ribs and old garlic into stock and simmer for another 30 mins.
    • Season the broth with Basic Stock Reduction, rock sugar and dark soya sauce.
  3. Before Serving

    • Heat up broth and transfer it onto serving bowl.
    • Transfer dark soya sauce and chilli into condiment bowl.
    • Serve with rice.
    • Garnish it with coriander leaves.
    • Ready to serve.