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Bak Kut Teh
Singapore
Teochew immigrants created this in the 1930s. Singapore and Kuala Lumpur both claim it.
Pork rib herb soup — pork ribs simmered in a clear broth with garlic, pepper and Chinese herbs. The breakfast of Singapore's hawker tradition.
Prep
15 mins
Cook
90 mins
Difficulty
Easy
Calories
400 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1kgpork ribs
2 headsgarlic, whole, unpeeled
2 tspwhole white pepper, bruised
1 pkgbak kut teh spice mix or mixed Chinese herbs
soy sauceto season
dark soy and chillito dip
steamed riceto serve
Method
1
Place ribs in cold water. Bring to boil. Drain and rinse.
2
Return ribs to pot with garlic, pepper and herbs. Cover with water. Simmer 90 minutes.
3
Season with soy.
4
Serve with rice, dark soy and chilli for dipping.
Chef's Tip
The white pepper must be bruised not ground — whole bruised pepper creates a different flavour.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.