Recipe detail

Name: Bak Kut Teh (Braised pork rib)
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.0000 kg; 500.0000 g; 10.0000 g; 10.0000 g; 3.0000 tPcs; 1.0000 tPcs; 50.0000 g; 5.0000 tPcs; 1.0000 tPcs; 30.0000 ml; 20.0000 ml; 10.0000 g

Pork Bak Kut Teh (Braised pork rib)

4. 5. 2025

Author: Myat Ko ko

Food category: Pork

Cuisine: South-East Asian

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Program steps

Preheating:
100 °C

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Steaming

Termination by time

00:10 hh:mm

99 °C

50 %

Combination

50 %

Termination by time

00:40 hh:mm

180 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
Pork spare ribs	1	kg
Pork belly	500	g
White papercorns	10	g
Black peppercorns	10	g
Star anise	3	pcs
Cinnamon stick	1	pcs
Crush garlic	50	g
Dried shitake mushroom	5	pcs
Tofu	1	pcs
Light soy sauce	30	ml
Fish sauce	20	ml
brown sugar	10	g

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion	Value
Energy	3.9 kJ
Carbohydrate	1 g
Fat	0 g
Protein	0 g
Water	0 g

Directions

Wash and cut the pork spare rib and pork belly to 2 inches size.
Marinate with fish sauce and chill for 30 minutes.
When the temperature reached steam the pork belly and spare ribs for 10 minutes.
Then place in the GN container with water and all the ingredients excluding tofu and braised for 20 minutes.
When the meat is cook add tofu and braised for another 10 minutes.
Adjust the seasoning and serves with red cut chilli and light soy sauce.

Recommended accessories

GN container Stainless steel full