Singapore Bak Kut Teh (Pork Rib Soup with White Pepper)

Name: Singapore Bak Kut Teh (Pork Rib Soup with White Pepper)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 people
Ingredients: 1.25 oz whole white peppercorns; 0.15 oz whole black peppercorns; 2 oz garlic bulbs; 2 lbs meaty pork ribs, separated into individual ribs; 6 cups water; 2 teaspoons salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
4 people
Calories
490 kcal
Course
Main Course, Soup
Cuisine
Singaporean

Singapore Bak Kut Teh (Pork Rib Soup with White Pepper)

Finn Carter

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Singapore Bak Kut Teh is a clear peppery soup made by simmering pork ribs with white pepper and garlic. This delicious soup is so fragrant, filling and comforting.

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Ingredients

Servings

1.25 oz whole white peppercorns (about 1/4 cup plus 2 teaspoons)
0.15 oz whole black peppercorns (about 2 teaspoons)
2 oz garlic bulbs (about 20 cloves)
2 lbs meaty pork ribs, separated into individual ribs
6 cups water
2 teaspoons salt (to taste)

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Instructions

Use a mortar and pestle to lightly crack open the peppercorns. Alternative, place them in a sealed ziploc bag and use something heavy to crack open. It is fine if some are still intact. Rinse the garlic bulbs and cut off the bottom (no need to peel them).
Place a skillet over medium-low to medium heat, toast the peppercorns and garlic bulbs briefly until fragrant.
Bring a pot with plenty of water to a boil then add pork ribs and a pinch of salt. Bring it back to a boil and continue to parboil for 1-2 minutes. Discard the liquid and rinse the ribs.
Clean the pot or use a different pot, add pork ribs, 6 cups of water and 1/2 teaspoon of salt. Bring to a boil, then lower the heat to a gentle simmer, skim off any foams. Add peppercorns and garlic.
Use low heat to maintain a gentle simmer with the lid slightly askew (to leave a small space between the lid and the rim of the pot). Simmer until ribs are tender, about 90 minutes. Add the remaining amount of salt or to taste.
Serve the soup hot with steamed rice, youtiao (Chinese fried doughsticks), oolong tea, some soy sauce and bird's-eye chili on the side.

Notes

If you have never tried or cooked Singaporean bak kut teh before, you may want to go easy with the amount of peppercorns. The amount of peppercorns in this recipe results in a pretty hot soup. You can reduce the white peppercorns to 1 oz and omit the black peppercorns if unsure about how hot you want it to be.

Nutrition Information

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Calories 490kcal (25%) Carbohydrates 11g (4%) Protein 26g (52%) Fat 37g (57%) Saturated Fat 12g (60%) Cholesterol 127mg (42%) Sodium 1313mg (55%) Potassium 455mg (13%) Fiber 3g (12%) Sugar 1g (2%) Vitamin C 6mg (7%) Calcium 89mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 490 kcal

% Daily Value*

Calories	490kcal	25%
Carbohydrates	11g	4%
Protein	26g	52%
Fat	37g	57%
Saturated Fat	12g	60%
Cholesterol	127mg	42%
Sodium	1313mg	55%
Potassium	455mg	10%
Fiber	3g	12%
Sugar	1g	2%
Vitamin C	6mg	7%
Calcium	89mg	9%
Iron	3mg	17%