Bak Kut Teh (Singapore Peppery Pork Rib Soup)
Local name: 肉骨茶
In short: Pork ribs simmered for over an hour in a clear broth heavy with white pepper and whole garlic, served with rice and dark soy for dipping. It takes about 1 h 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 40 min
- Total
- 1 h 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 610 kcal
Bak kut teh means pork bone tea, though the tea is served alongside and never goes into the pot. The Singapore style is clear and peppery: pork ribs simmer for an hour or more with whole garlic bulbs and a generous amount of white and black pepper, with a little soy sauce for depth. People eat it for breakfast or supper with rice, fried dough sticks and a dip of dark soy and sliced chili. Many stalls keep refilling the broth as you eat.
Instructions
- Put the ribs in a large pot, cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse the ribs under cold water to remove the scum.
- Tie the crushed peppercorns and cinnamon in a square of muslin, or use a large tea infuser.
- Return the ribs to a clean pot with the garlic bulbs, spice bag and 2 L water. Bring to a boil, then skim off any foam.
- Lower the heat, partly cover and simmer gently for 75 minutes, until the meat is very tender and slips from the bone.
- Stir in the light soy sauce and salt. Simmer for 15 minutes more, then taste. The broth should be savory and noticeably peppery.
- Mix the dark soy sauce, chilies and garlic for the dipping sauce.
- Ladle the ribs, broth and a garlic bulb into bowls. Serve with rice, the dipping sauce, dough sticks and hot tea, and squeeze the soft garlic out of its skin into the broth.
Tips
- A pressure cooker cuts the simmer to about 35 minutes on high pressure. Let the pressure release naturally for tender ribs.
- Pepper fades in leftovers, so add a pinch of freshly crushed white pepper when you reheat the soup.
Questions and answers
Is there tea in bak kut teh?
No. The name refers to the strong Chinese tea served with the meal, which helps cut the richness of the pork.
Can I use pork belly or spare ribs?
Yes. Spare ribs cook in about 60 minutes. Pork belly is richer, so trim the fat and skim the broth before serving.
Can I freeze bak kut teh?
Yes. Freeze the ribs in their broth for up to 3 months, thaw overnight in the fridge and reheat on the stove until steaming hot throughout.
How long does it take to make Bak Kut Teh (Singapore Peppery Pork Rib Soup)?
About 1 h 55 min in total: 15 min of preparation and 1 h 40 min of cooking.
How many calories are in Bak Kut Teh (Singapore Peppery Pork Rib Soup)?
About 610 kcal per serving, with 38 g of protein, 50 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 610 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 50 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
