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5.0 from 12 votes

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

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.

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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).
  2. Place a skillet over medium-low to medium heat, toast the peppercorns and garlic bulbs briefly until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.