5 from 12 votes
Singapore Bak Kut Teh (Pork Rib Soup with White Pepper)
Singapore Bak Kut Teh is a pork rib soup distinguished by a strong, peppery broth using both white and black peppercorns together with whole garlic bulbs. The pork ribs simmer slowly in water with toasted cracked peppercorns and garlic to infuse the soup with a robust heat and aromatic depth. The soup is carefully salted to balance the intense pepper flavor, resulting in a warming savory broth perfect for those who enjoy a pronounced pepper spice.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
4
people
Calories:
490 kcal
Course:
Main Course, Soup
Cuisine:
Singaporean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 490
% 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.