Singaporean Peppery Garlic Pork Rib Soup (Bak Kut Teh)
Details
Peppery rib broth, whole-garlic comfort
Ingredients
Instructions
Prepare the Pork
Bring a large pot of water to a boil. Add the pork ribs and blanch for 5-10 minutes to remove impurities. Drain the ribs and rinse them under cold water. This step is crucial for a clear soup.
Toast the Spices
In a dry pan over medium-low heat, toast the white and black peppercorns until they become fragrant, about 2-3 minutes. Lightly crack them using a mortar and pestle or the flat side of a knife.
Create the Broth
In a large, clean stockpot, add the blanched pork ribs, toasted peppercorns, whole garlic bulbs, cinnamon stick, and star anise. Pour in the 10 cups of water.
Simmer
Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Skim off any foam that rises to the surface. Cover the pot, leaving the lid slightly ajar, and simmer for at least 90 minutes, or until the pork is fork-tender.
Season and Serve
Season the soup with light soy sauce, fish sauce (if using), and salt to your liking. To serve, ladle the hot soup and ribs into bowls. Accompany with steamed rice, youtiao for dipping, and a small dish of dark soy sauce with chili for the meat.
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