Bak kut teh
Bak kut teh, from above
Non vegSingapore and Klang

Bak kut teh

Pork rib soup heavy on garlic and white pepper. You will want the broth refilled.

120 minTime
27 gProtein each
mediumSpice
Meat bone tea2 chapters · 1 min read

Make it your way

Grandma's wayTeochew peppery style.
The original
420kcalsame
27 gproteinsame
2 gfibresame
120minutessame

Bak kut teh.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork1 kg pork ribs, cut
Garlic2 whole bulbs, unpeeled
White pepper1 tbsp whole, lightly crushed
Black pepper1 tsp whole
Whole spices1 star anise, 1 small cinnamon stick (Klang style adds more herbs)
Soy sauce1½ tbsp
Kecap manis2 tsp, as dark soy
Saltto taste
Water10 cups
Fresh red chillies (fresh red chiles)2, sliced, for the dip
Coriander leaves (cilantro)a few sprigs

Method

4 steps
  1. 1Blanch the ribs 5 minutes and rinse.
  2. 2Simmer ribs with garlic bulbs, peppercorns and spices in the water, covered, on low.
  3. 3Season with soy, a little dark soy and salt. Cook until the meat is tender.
  4. 4Serve with a dip of dark soy and chilli.
Serve it like this

Serve in claypot or bowls with ribs and garlic visible, alongside rice, fried dough sticks, dark soy chilli dip and a pot of tea.

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Make it a meal

What goes with Bak kut teh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Hainanese chicken rice90 min
On the side Cabbage poriyal20 min
On the side Aloo gobi35 min
A little snack Chinese tea eggs60 min
To drink South Indian filter coffee20 min
Something sweet Rasgulla60 min
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