Ingredients

  • Serves 4
  • 600g pork ribs

    2 teaspoons white peppercorns

    ½ teaspoon black peppercorns

    ½ stick cinnamon

    4 cloves

    1 star anise

    1 head garlic, unpeeled

    1.2 litres water

    1 teaspoon light soy sauce

    Salt, sugar, ground white pepper, to season

     

Log in to watch this premium content and more!
Recipe Courtesy of
Sarah Huang Benjamin

Traditional Bak Kut Teh

{{totalReview}}
This Singaporean classic is a lot easier to cook than you might think, and it’s a warm taste of comfort, especially on a chilly night. It takes a while, but most of the cooking time is hands off, making this a weeknight dinner possibility.
  • Easy
  • 20 min
  • 75 min
  • 10 min
  • 10 steps
  • 10 Ingredients
  • Easy
  • 10 steps
  • 10 Ingredients
  • 20 min
  • 75 min
  • 10 min

Directions

  1. Prepare The Spice

    • First, toast the spices. Place the black and white peppercorns, the star anise, the cinnamon, and cloves into a dry frying pan over medium heat.

    • Toast the spices for around a minute, swirling to stop them from burning. When the aromas are released and they have a slight hint of golden brown colour, pour the spices out into a bowl to set aside.

    • When the spices have cooled slightly, pound the peppercorns in a pestle and mortar gently, to crack them open. The finer the pepper, the more peppery the soup will be.



  2. Start Cooking

    • Next, blanch the pork ribs. Place them in a pot and cover with cold water. Bring to a boil.

    • Allow the water to boil vigorously for around 5 minutes, then pour away the water and rinse the pork ribs under the tap to remove any excess scum or blood. Set aside. Wash the pot out if you’re using it again.

    • Slice the top off the head of garlic to expose the cloves inside.



  3. Boil The Soup

    • In the pot, combine the head of garlic, the spices, the cracked pepper, rinsed pork ribs, light soy sauce and water.

    • Bring to a boil, then turn down the heat to simmer for 1 hour and 15 minutes.

    • Taste, then season as needed with salt, sugar and extra ground white pepper, if you like.

    Boil The Soup


Assemble & Serve!

  • Serve the bak kut teh alongside steamed rice and red chilli or chilli padi in dark soy sauce.
Assemble & Serve!
Categories:
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 4
    • 600g pork ribs

      2 teaspoons white peppercorns

      ½ teaspoon black peppercorns

      ½ stick cinnamon

      4 cloves

      1 star anise

      1 head garlic, unpeeled

      1.2 litres water

      1 teaspoon light soy sauce

      Salt, sugar, ground white pepper, to season

       

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.