Name: Singaporean Peppery Garlic Pork Rib Soup (Bak Kut Teh)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Singapore
Ingredients: 2 lbs meaty pork ribs, cut into individual ribs.; 2-3 whole bulbs of garlic, unpeeled, lightly bruised.; 3 tablespoons whole white peppercorns, lightly cracked.; 1 teaspoon whole black peppercorns.; 1 cinnamon stick.; 2-3 star anise.; 10 cups water.; 2 tablespoons light soy sauce (or to taste.); 1 tablespoon fish sauce (optional, to taste), Salt to taste, Steamed jasmine rice, Youtiao (Chinese fried dough crullers), Dark soy sauce with freshly chopped bird's eye chilies, Blanched leafy greens (like lettuce or choy sum.)

Ingredients

2 lbs meaty pork ribs, cut into individual ribs.
2-3 whole bulbs of garlic, unpeeled, lightly bruised.
3 tablespoons whole white peppercorns, lightly cracked.
1 teaspoon whole black peppercorns.
1 cinnamon stick.
2-3 star anise.
10 cups water.
2 tablespoons light soy sauce (or to taste.)
1 tablespoon fish sauce (optional, to taste), Salt to taste, Steamed jasmine rice, Youtiao (Chinese fried dough crullers), Dark soy sauce with freshly chopped bird's eye chilies, Blanched leafy greens (like lettuce or choy sum.)

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.

Prep time15 min

Servings4 people

Recipe tags

Garlic Soup Pork Singaporean

Ingredient tags

Salt Garlic Pork Ribs Peppercorns Cinnamon Stick Star Anise Soy Sauce Fish Sauce Jasmine Rice Youtiao Bird's Eye Chilies Leafy Greens

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Ingredients

2 lbs meaty pork ribs, cut into individual ribs.
2-3 whole bulbs of garlic, unpeeled, lightly bruised.
3 tablespoons whole white peppercorns, lightly cracked.
1 teaspoon whole black peppercorns.
1 cinnamon stick.
2-3 star anise.
10 cups water.
2 tablespoons light soy sauce (or to taste.)
1 tablespoon fish sauce (optional, to taste), Salt to taste, Steamed jasmine rice, Youtiao (Chinese fried dough crullers), Dark soy sauce with freshly chopped bird's eye chilies, Blanched leafy greens (like lettuce or choy sum.)

Singaporean Peppery Garlic Pork Rib Soup (Bak Kut Teh)

Details

Ingredients

Instructions

Prepare the Pork

Toast the Spices

Create the Broth

Simmer

Season and Serve

Recipe tags

Ingredient tags

Recipe reviews

Leave a review

Reviews

Ingredients

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