Bak Kut Teh

Name: Bak Kut Teh
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: Yields 6 cups
Cuisine: Singaporean
Ingredients: 1 packet of Bak Kut Teh Spices (see note), a combination of cloves, star anise, cinnamon, rock sugar and various Chinese medicinal herbs (gan cao, luo han guo, dang xin, chuan kong, dang guei and sheng di); Black soy sauce, to serve (optional); 12 cups (3 litres) water; 1 bulb garlic, unpeeled, washed; One 150-g (5-oz) piece lean pork; 500 g (1 lb) pork ribs, cleaned, separated and cut into lengths; 1 red finger-length chilli, thinly sliced, to serve (optional); 2 teaspoons sugar; 2 tablespoons soy sauce; 4 tablespoons black soy sauce

Pork Rib Soup

Preparation info

Yields
6 cups

Difficulty
Easy
Ready in
2 hr

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

A popular late-night or early morning pick-me-up, this flavourful soup can be prepared with various cuts of meat, although this version using ribs is most popular.

Ingredients

500 g (1 lb) pork ribs, cleaned, separated and cut into lengths
One 150-

Asia
Singapore
Soup
Street Food
South East Asia

Method

Place the pork ribs, pork and garlic with the water in a large pot. Wrap the Seasonings in a piece of clean cheesecloth and add to the pan. Add the soy sauces and sugar, and bring to a boil. Then reduce the heat to low and simmer gently, covered, for 1½ to 2 hours, until the meat is very tender and almost falling off the bones. Discard the cheesecloth filled with the Sea