PREPARATION INGREDIENTS:

600 g Pork ribs
2 L Water
12 Garlic cloves

COOKING INSTRUCTION:

1. Blanch the pork ribs in hot water for 3 minutes. Remove and rinse clean.

2. In a pot, add water, garlic, and 1 sachet of Chef Justin Quek’s Singapore Premium Bak Kut Teh Spices.

3. Bring to a boil, then add the pork ribs.

4. Lower the heat and simmer gently for 1 hour and 30 minutes.

5. If the liquid reduces too much, top up with more water.

6. Adjust the seasoning to your taste.

Chef’s Notes:

• This sachet can also be used with offal such as stomach, tripe, lungs, and both large and small intestines.

• If the broth becomes too peppery, remove the sachet after about 1 hour.

INGREDIENTS:

Kampot White Peppercorns, Star Anise, Angelica Sinensis, Rock Sugar, MSG, Salt

Product does not contain pork or lard. Gluten Free.