---
title: Bak Kut Teh (Peppery Pork Rib Soup)
servings: 4
prep time: 15 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/bak-kut-teh
---

Gather @pork rib{1%kg}, @white peppercorn{3%tbsp}, @soy sauce{3%tbsp}, @sweet soy sauce{1%tbsp}, @jasmine rice{300%g}, @bird's eye chili{4} and @fresh cilantro{0.5%bunch}.

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

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

Return the ribs to the pot with the @garlic{20%clove}, cracked pepper and enough water to cover generously, about 2 liters; bring to a boil, then drop to the gentlest simmer.

Simmer uncovered, skimming occasionally, until the meat pulls easily from the bone, 75–90 minutes. ~{85%minutes}

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

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