Dry Cooked Bak Kut Teh

Tested Recipe Adapted from Jamie Jong’s Claypot Delights

Dry Cooked Bak Kut Teh



500g pork ribs

2 big garlic bulbs

1 packet bak kut teh spices

1 pc cinnamon bark

1 tsp white pepper corns (crushed)

1 litre water

Salt to taste


5 shallots (sliced)

1 tbsp chopped garlic

4 pcs dried chillies (soaked to soften, sectioned)

30g dried cuttlefish shreds


½ tbsp thick soy sauce

1 tsp sugar

1 tbsp oyster sauce

4 tbsp bak kut teh soup

2 tbsp oil for frying

6 pcs lady’s finger (trimmed and sliced diagonally)

Preparation Instructions:

  1. Blanch pork ribs in boiling water for a while, drain and rinse well.
  2. Place A in a pot, bring to boil and simmer over low heat for 45 mins or until pork ribs are tender. Remove pork ribs and keep aside.
  3. Heat oil in claypot, fry B until fragrant, add in lady’s finger, pork ribs and C, stir fry quickly and serve hot.

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