Bak Kut Teh

Bak Kut Teh

Kikkoman Less Salt Soy Sauce

Cooking Time

2 hours

Category

Main

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Ingredients

For 4 portion(s)

pork spare ribs 1 kg
garlic 8-10 cloves (80g)
KIKKOMAN Less Salt Soy Sauce 3 tbsp
white peppercorns 3 tbsp
black peppercorns 1 tbsp
cinnamon 1 stick
star anise 1
cloves 3
youtiao (Chinese fried dough) 4 pcs
water 1200 ml
coriander to garnish
Seasoning: (A)
KIKKOMAN Less Salt Soy Sauce 2 tbsp
fresh red chili (sliced) to taste
  1. In a frying pan, heat white peppercorns and black peppercorns over medium heat. Once the spices become aromatic, remove them from the pan. After cooling, place them in a resealable bag and crush with a rolling pin.
    In the same pan, add garlic with its skin on and heat over medium heat until the skin slightly colors. Remove the garlic from the pan.
  2. Place the crushed white peppercorns, black peppercorns, cinnamon, star anise, and cloves into a paper tea bag or a strainer.
  3. Bring a pot of water (not included in the main ingredients) to a boil and add the spare ribs. Boil until it starts to bubble again, then drain and rinse the spare ribs to remove any impurities.
  4. Add water to a pot and bring it to a boil. Add the garlic from step 1, the spices from step 2, and the spare ribs from step 3. Cover and simmer for about 1 hour and 30 minutes, or until the meat is tender. Add Kikkoman Less Salt Soy Sauce and simmer for an additional 10 minutes. Adjust the seasoning with extra Kikkoman Less Salt Soy Sauce if needed.
  5. Mix (A) and make the dipping sauce. Serve the Bak Kut Teh in bowls, garnish with coriander if desired, and accompany with youtiao and the dipping sauce.
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