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Bak Kut Teh can be an intimidating dish to make, but it’s so satisfying when you get it right. There are two main things to watch out for when making this Bak Kut Teh: stewing the ribs enough so that the meat is fall-off-the-bone tender, and the ratio of spices used so that you get a nice fragrant peppery broth that isn’t overpowering.


  • 1 garlic bulb
  • 5 g cinnamon stick
  • 5 g dried orange peel
  • 5 g foxglove root
  • 5 g codonopsis pilosula
  • 5 g Szechuan lovage
  • 5 g Solomon's seal
  • 5 g Chinese angelica root
  • 2 pieces of star anise
  • 3 pieces of clove
  • 500 g pork
  • 900ml water
  • 1 can button mushroom
  • 1½ tbsp oyster sauce
  • 1 pack enoki mushroom

Put all herbs in a cotton bag. Peel the garlic and roast it over an open fire.


Cut and blanch the pork. Place pork, garlic and herb bag in a slow cooker.


Add water, oyster sauce and button mushrooms. Cover and cook for at least 6 hours.


Add enoki mushrooms to the slow cooker 30 mins before serving.

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