SingaporeSoutheast Asia

Bak Kut Teh

Name: Bak Kut Teh
Total time: 2 h
Yield: 4 servings
Ingredients: 1 kg Pork spare ribs, cut into single ribs; 2 Garlic, whole heads, unpeeled, loose papery skin removed; 2 tsp Ground white pepper; 2 tbsp Soy sauce (all-purpose); 1½ tsp Table salt; 1 tbsp Dark soy sauce (Chinese) (optional); 2 cups Jasmine rice, uncooked, for serving; ¼ cup Cilantro, sprigs, for garnish (optional)

2 hrServes 4$40.16

Pork spare ribs are simmered with whole heads of garlic and a generous amount of white pepper into a clear, peppery broth seasoned with soy sauce, then served with rice. This is the peppery style most associated with Singapore; herbal versions are common in Malaysia. Ground white pepper replaces lightly crushed whole white peppercorns, so the broth is cloudier and the heat is sharper. Fried dough sticks (youtiao), often served alongside, are omitted.

Ingredients

1 kgPork spare ribscut into single ribsBuy 2.21 lb
2Garlicwhole heads, unpeeled, loose papery skin removedBuy 2 heads
2 tspGround white pepperBuy 1 jar
2 tbspSoy sauce (all-purpose)Buy 1 bottle
1½ tspTable saltBuy 1 canister
1 tbspDark soy sauce (Chinese) (optional)Buy 1 bottle
2 cupsJasmine riceuncooked, for servingBuy 1 bag
¼ cupCilantro (optional)sprigs, for garnishBuy 1 bunch

Substitution

Ground white pepper in place of “Whole white peppercorns, 2 tbsp, lightly crushed”. Ground white pepper replaces whole white peppercorns, which are not a canonical ingredient; a smaller amount is used, and the broth is cloudier with a sharper heat.

Method

Put the ribs in a pot, cover with cold water, boil for 5 minutes, then drain and rinse the ribs and the pot.
Return the ribs to the pot with the garlic heads and about 10 cups fresh water, bring to a boil, and skim.
Add the white pepper and simmer, partly covered, until the meat is tender but not falling off the bone, about 1 1/2 hours.
Meanwhile, cook the rice according to its package directions.
Season the soup with the soy sauce, the salt, and the dark soy if using, and serve the ribs and broth in bowls with the rice and cilantro if using, topping up with hot broth as it is eaten.