Bak Kut Teh

Bah Kut Teh is believed to have originated some where or somehow or someone. The widespread of this dish was long ago brought into Singapore about by early immigrants. Our variant of BKT is that of the iconic Singapore style, combining the sweetness of the pork, and the combination of garlic and white peppercorn, giving it the right balance of oomph in flavours.
Paired with rice, you tiao, chopped chilli padi with dark soy sauce, this is one dish that can be taken morning, afternoon, and night!

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1kg Pork Ribs
4Blubs of garlic (to be roasted)
100g White pepper corns (to be roasted)
1tbsp Salt
½tbsp. Chicken Powder
Boiling water 2.5 liter
Fresh Coriander
Chilli padi Chopped
Dark Soy Sauce
Youtiao / Fried Chinese Bread stick as a side dish



Scald pork bones and ribs quickly in a pot of boiling water. Remove and set aside.
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Roast both garlic and peppercorns in a pan separately
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Add garlic to claypot
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Place peppercorns into a cheese cloth sachet. Place into claypot.
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Add Boiling water to claypot
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Add pork ribs salt, and chicken powder. Leave to simmer for 2-2.5 hours till the meat is slightly falling right off the bone.
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Garnish with fresh Coriander
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Serve hot with rice, youtiao, chopped chilli padi with dark soy sauce.
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