Bak Kut Teh (肉骨茶)
Pork ribs simmered in a peppery, herbal broth with garlic, star anise, and cinnamon — a Hokkien-Malaysian classic.
Why It Works
Long simmering extracts collagen from the ribs while whole heads of garlic mellow into a sweet, creamy note; the white pepper provides a slow, lingering heat that warms from within.
Key Ingredients
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