Bak Kut Teh (Peppery Pork Rib Soup)

Method

1. 1

   Blanch the pork ribs in boiling water for 3 minutes to purge scum, then drain and rinse them clean.

2. 2

   Toast the peppercorns in a dry pot until fragrant, then crack them coarsely with the back of a knife or a mortar.

3. 3

   Return the ribs to the pot with the garlic, cracked pepper and enough water to cover generously, about 2 liters; bring to a boil, then drop to the gentlest simmer.

4. 4

   Simmer uncovered, skimming occasionally, until the meat pulls easily from the bone, 75–90 minutes.

   💡 Low and slow is the entire method here — a hard boil clouds the broth and squeezes the meat dry.

5. 5

   Season with the light and dark soy sauces in the last 10 minutes of cooking, tasting as you go.

6. 6

   Ladle the broth and ribs into bowls and serve with steamed rice, sliced chilies in a little extra soy, and cilantro.