Singapore Premium Bak Kut Teh
Spices blended with Cambodia Kampot White Peppercorns
Preparation Ingredients
- 600 g Pork ribs
- 2 L Water
- 12 Garlic cloves
- 1 sachet Chef Justin Quek’s Singapore Premium Bak Kut Teh Spices (35 g)
Ingredients
- Kampot White Peppercorns
- Star Anise
- Angelica Sinensis
- Rock Sugar
- MSG
- Salt
Additional Claims
- Product does not contain pork or lard
- Gluten Free
Cooking Instructions
- Blanch pork ribs in hot water for 3 minutes, remove and rinse clean.
- In a pot, add water, garlic, and 1 sachet of Chef Justin Quek’s Singapore Premium Bak Kut Teh Spices.
- Bring to a boil, then add the pork ribs.
- Lower heat and simmer gently for 1 hour 30 minutes.
- Top up with water if liquid reduces too much.
- Adjust seasoning to taste.
Chef’s Notes / Tips
Can also be cooked with pork offal such as stomach, tripe, lungs, and large or small intestines.
If the broth becomes too peppery, remove the sachet after about 1 hour.
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