Singapore Bak Kut Teh (Pork Rib Soup with White Pepper)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Calories
490 kcal
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Course
Main Course, Soup
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Cuisine
Singaporean
Singapore Bak Kut Teh (Pork Rib Soup with White Pepper)
Description
Singapore Bak Kut Teh features meaty pork ribs simmered slowly in a broth dominated by cracked white and black peppercorns and whole garlic bulbs. The preparation begins by lightly crushing and toasting the peppercorns and garlic to intensify their aroma before simmering with parboiled ribs in water. A gentle simmer with the pot lid slightly ajar allows the flavors to develop over about 90 minutes until the ribs become tender.
The soup has a bold, peppery heat from the cracked white peppercorns balanced by the sweetness and depth of roasted garlic. This pungency defines the character of the dish and distinguishes it from milder pork soups. The simple seasoning with salt lets the natural pork flavor and spices shine through.
Traditionally served as a hearty soup, Bak Kut Teh works well with rice or your choice of sides, typically enjoyed as a comforting meal. It is known for its warming qualities, making it suitable for colder days or when a restorative dish is desired.
If unsure about spice levels, reducing the white peppercorn quantity or omitting the black peppercorns will produce a milder broth. Toasting the spices and garlic is important to bring out their full fragrance and flavor.
Ingredients
- 1.25 oz white peppercorns about 1/4 cup plus 2 teaspoons, whole
- 0.15 oz black peppercorns about 2 teaspoons, whole
- 2 oz garlic about 20 cloves, bulbs
- 2 lbs pork ribs meaty, separated into individual ribs
- 6 cups water
- 2 teaspoons salt (to taste)
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
- Adjust the white peppercorn quantity to control the heat level; lowering it or omitting black peppercorns creates a gentler soup.
- Toast the peppercorns and garlic thoroughly before simmering to enhance the broth's aroma.
- Simmer with the lid slightly ajar to allow flavors to concentrate without losing too much liquid.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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