Ba Kut Teh (Pork Ribs Soup)

Easy recipe with bakuteh mix.

Image Credit:


  • 500 grams pork ribs
  • 1 packet bak kut teh spice mix
  • 8 cloves garlic lightly bruised
  • 1.5 litres water
  • 2 tsp dark soy sauce
  • 1 tsp light soy sauce
  • salt to taste


  • 60 grams dried beancurd skin/"tau kee" cut to shorter lengths (wrinkled kind of dried bean curd skin)
  • 3 dried tofu puffs/"tau pok" sliced to 2cm strips
  • 200 grams enoki mushrooms bottom trimmed and discarded
  • Button Mushrooms
  • Lettuce torn to pieces
  • 1 x 200g canned straw mushrooms drained
  • Condiments/Sides
    • Soya Sauce Dip with Sliced Chili and minced Garlic 
    • 1 you tiao/fried fritters cut to pieces



  • Defrost pork ribs (overnight in fridge, or 1-2 hours before cooking)
  • Cut chili and garlic into slices for soya sauce dip

Cook (60 mins)

  • Blanch pork ribs in a pot of boiling water for 5 minutes. Rinse the blanched pork ribs to remove scum.
  • In a pot, add bak kut teh spice mix, 1.5 litres water, garlic cloves, soy sauces and blanched pork ribs
  • Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender. (Add more water as needed any time during the simmering process.)
  • (Optional Ingredients)For us, I will add in one can of button mushrooms. During the last 10 minutes of simmering, add button, enoki & straw mushrooms, tau kee and tau pok. Simmer until the tau kee is softened to your liking
  • (Optional) Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.

Tip: For best results, cook this dish in a claypot.



Post a Comment

to top