Singaporean · Dinner · Easy
Bak Kut Teh (Peppery Pork Rib Soup)
0.0 (0 ratings)- Total
- 1 hr 50 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 480
Pork ribs simmer with whole garlic and white pepper in Singapore's clear, peppery soup, with a broth that warms the back of your throat.
Whole garlic cloves soften inside their skins as Bak Kut Teh (Peppery Pork Rib Soup) gently simmers. This clear, white-pepper-led version is associated with Singapore; it relies on pork bones and patient cooking for depth rather than a dark herbal broth.
Use meaty spare ribs cut across the bone into short lengths. Crack the peppercorns coarsely so they release their heat, and keep the simmer gentle enough to leave the broth relatively clear.
Method
Cover the pork ribs with cold water in a pot and bring to a boil. Boil for , then drain and rinse the ribs and pot to remove the gray foam.
Return the ribs to the pot with the measured 8 cups water, garlic, white peppercorns and black peppercorns. Bring to a simmer over medium-high heat, then reduce to low.
Simmer partially covered for until the pork is tender and pulls easily from the bones, topping up evaporated liquid with hot water if needed. The meat should reach at least 145°F; let it rest in the hot broth off the heat for .
Stir in the soy sauce and salt. Ladle into deep bowls, sharing out the ribs and soft garlic; leave the pepper sediment at the bottom of the pot if you prefer a cleaner broth.
Forkue tips
- White pepper gives the characteristic heat; ground white pepper can replace the whole peppercorns, starting with 1 tsp and tasting before adding more.
Storing and reheating
Chill the ribs in their broth for up to 3 days, or freeze for 2 months. Lift off hardened surface fat if desired, then simmer gently until the meat is hot all the way through.
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Kitchen gear
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Photo: Chensiyuan, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)
Bak Kut Teh (Peppery Pork Rib Soup): FAQ
Does bak kut teh contain tea?
The soup itself does not contain tea. Tea is often served alongside the pork ribs, while garlic and pepper season this clear version.
Can I make it less peppery?
Yes, halve the white peppercorns for a gentler broth. Add a pinch of ground white pepper at the table for anyone who wants more heat.
How do I store and reheat Bak Kut Teh (Peppery Pork Rib Soup)?
Chill the ribs in their broth for up to 3 days, or freeze for 2 months. Lift off hardened surface fat if desired, then simmer gently until the meat is hot all the way through.
How long does Bak Kut Teh (Peppery Pork Rib Soup) take?
About 1 hr 50 min in total: 15 min prep and 1 hr 35 min cooking.
What do I need to make Bak Kut Teh (Peppery Pork Rib Soup)?
The key ingredients are pork ribs, garlic, white peppercorns and soy sauce, plus pantry basics.
Any tips for Bak Kut Teh (Peppery Pork Rib Soup)?
White pepper gives the characteristic heat; ground white pepper can replace the whole peppercorns, starting with 1 tsp and tasting before adding more.
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