Pork Rib Soup

Name: Pork Rib Soup (Bak Kut Teh)
Yield: Serves 4
Cuisine: Chinese
Ingredients: Sliced red chillies; 4 you tiao (fried Chinese crullers); 100 g (3½ oz) white peppercorns; 2.5 litres (80 fl oz / 10 cups) boiling water; Chopped coriander leaves (cilantro); 2 kg (4 lb 6 oz) pork bones; 1 kg (2 lb 3 oz) pork ribs; 4 bulbs garlic; 1 Tbsp salt; Dark soy sauce

Bak Kut Teh

Preparation info

Serves
4

Difficulty
Complex

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Bak kut teh (BKT) was brought into Singapore by the Chinese immigrants and there are two versions of it, a peppery one and a herbal one. Our variant of BKT is the former, or the iconic Singapore version that combines sweet pork ribs with aromatic garlic and white peppercorns.

Ingredients

1 kg (2 lb 3 oz) pork ribs
2

Asia
China
Singapore
Soup
South East Asia
Street Food

Method

Boil a pot of water and blanch pork ribs and bones briefly. Drain and set aside.
Heat a pan over medium heat and dry-roast garlic and peppercorns separately.
Wrap peppercorns in cheese cloth and place in a large pot. Add garlic and boiling water.
Add pork ribs and bones and salt. Bring to a boil, then lower heat and simmer for 2–2½ hours or