Singapore Teochew Bak Kut Teh (肉骨茶)

Ingredients

• 1 kg Pork ribs (prefer prime ribs or 'rib tips' for tenderness)
• 50 g White peppercorns (toasted and lightly crushed; placed in a spice bag)
• 3 Garlic (whole bulbs, skin left on and washed)
• 2 L Water (for the soup base)
• Salt (to taste)
• Light soy sauce (optional, for dipping or seasoning)

Steps

1. 1

   Blanch the pork ribs in a pot of boiling water for about 5 minutes to remove impurities and blood. Drain and rinse the ribs under cold running water to ensure a clear soup later.

2. 2

   In a dry pan over medium heat, toast the white peppercorns until they become fragrant and slightly golden. This step is crucial for the signature peppery aroma.

3. 3

   Lightly crush the toasted peppercorns using a mortar and pestle. Place them into a spice bag or muslin cloth to keep the soup clear.

4. 4

   Prepare the garlic by washing the whole bulbs. Keep the skin on to help the bulbs hold their shape during the long simmering process and to prevent the soup from becoming cloudy.

5. 5

   In a large pot, bring 2 liters of water to a boil. Add the blanched pork ribs, the spice bag containing the peppercorns, and the whole garlic bulbs.

6. 6

   Once the pot returns to a boil, reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours. Do not use high heat, as a rolling boil will make the meat tough and the soup cloudy.

7. 7

   After 1.5 hours, check the meat for tenderness. Season the soup with salt to taste. If you prefer a more intense pepper flavor, you can add a bit more crushed white pepper at this stage.

8. 8

   Serve hot with steamed white rice, youtiao (dough fritters), and a side of sliced chilies in dark soy sauce.

Notes

The key to a clear soup is blanching the meat thoroughly and simmering on low heat. Keeping the garlic skins on prevents the cloves from disintegrating into the broth. Using a spice bag for the peppercorns ensures the soup remains 'clean' and easy to drink.

Nutrition per serving

• main
• soup
• pork
• Singaporean
• Teochew
• comfort food
• slow-cooked