What you'll need
This makes about 4 servings. Quantities are a guide — adjust to your pot and your packet.
- 1 packet Outram Ya Hua Bak Kut Teh premium spice
- 800 g–1 kg pork ribs (prime ribs, soft bone, or a mix)
- 2 whole heads of garlic, skin left on
- 2 litres water
- Light soy sauce and salt, to taste
- Dark soy sauce — optional, only for colour
Step 1: Blanch the ribs (don't skip this)
Bring a pot of water to the boil, add the ribs, and boil for 3–5 minutes. You'll see grey scum rise to the surface. Drain the ribs and rinse them under running water, then discard that first pot of water entirely.
This single step is the difference between a clear, clean-tasting Teochew broth and a murky one. It's the step most home cooks skip, and it's the most common reason a homemade pot doesn't taste like the stall version.
Step 2: Build the pot
Put the rinsed ribs into a clean pot with the spice packet, both heads of garlic (whole, skin on — they mellow and sweeten as they cook), and 2 litres of water. Bring it up to the boil.
Step 3: Simmer, don't boil
Once it reaches a boil, turn the heat down to a gentle simmer, cover, and leave it for 45–60 minutes. You want the surface barely moving. A hard rolling boil emulsifies the fat into the liquid and clouds the broth — the opposite of what Teochew style is going for.
The ribs are ready when the meat gives easily against a chopstick but hasn't collapsed off the bone.
Step 4: Season at the end
Remove the spice packet. Now season — light soy sauce and salt to taste, added gradually. Season at the end rather than the start: the broth reduces as it simmers, so salting early almost always overshoots.
A little dark soy sauce deepens the colour if you want it, but go easy. Teochew-style bak kut teh should stay pale and peppery, not dark and herbal like the Hokkien style.
Step 5: Serve it properly
Bak kut teh is a table, not just a bowl. Serve with:
- Steamed white rice — the default partner
- Youtiao (dough fritters), cut into pieces for dunking into the broth
- A dip of chopped red chilli and garlic in light soy sauce
- Tea — oolong or pu'er, to cut the richness
And keep the pot on the stove: topping up the broth for a second round is part of the ritual, at the stalls and at home.
Common mistakes
- Skipping the blanch — the number one cause of cloudy broth.
- Boiling too hard — clouds the soup and toughens the meat.
- Seasoning too early — the broth reduces, and the salt concentrates with it.
- Peeling the garlic — leave the skins on so the cloves hold together instead of disintegrating.
- Leaving the spice packet in overnight — remove it once cooking is done, or the broth turns bitter.
Leftovers
Cool the broth fully before refrigerating — it keeps 3–4 days in the fridge, or 2–3 months frozen in portions. Reheat to a full boil before serving. For the full breakdown, including how to store the spice packet itself, see our storage guide.