Bak Kut Teh

- Serves 6
There are a few different versions of Bak Kut Teh. The Hokkien style soup, which is similiar to the Klang style, is dark in color, thicker and more herbal, whereas Teochew style is a clear, peppery soup and makes a wholesome and delicious broth, which is what I’m going to share with you today.
The first step here is to always blanche your pork ribs prior to cooking, to get rid of any impurities and the unpleasant smell.
The garlic you use for the soup base is very important – always use old garlic that is sold in large individual cloves in bags, and not young garlic that is sold as a whole bulb; young garlic is way less flavorful. Add garlic after your meat is almost cooked so as to retain its texture.
Toasting black and white peppercorns is also important as it helps release oils from the two spices, making them more fragrant. Serve hot Bak Kut Teh with crispy you tiao (deep-fried dough sticks), which are easily available in Singapore hawker centers at soy milk stalls.
Our quick and easy tutorial on Instagram  

Ingredients for Bak Kut Teh

1 kg pork ribs, with marbling
1.8 L water
1 1/2 teaspoons salt
1/2 teaspoon dark soy sauce
2 tablespoons light soy sauce
12 cloves old garlic 
Whole Spices:
2 star anise
10 cloves
2-inch stick cinnamon
2-3 teaspoons whole white peppercorns
1 teaspoon whole black peppercorns
soup bag, for holding spices
Sauce and Garnish:
4 large red chilies
5 tablespoons dark soy sauce
3 tablespoons light soy sauce
2 red chili padi, sliced - for garnish
4 sticks You Tiao, store-bought

Recipe
PREPPING
  1. Blanch the pork ribs in 2-3L boiling hot water over high heat for 5 minutes. Discard the water and use a small knife to scrape off any impurities or scum stuck to the pork ribs. Rinse well and set aside in a colander.

  2. Toast the white and black pepper in a pan for 2-3 minutes until aromatic.

  3. Using a mortar and pestle, pound the star anise, white pepper, black pepper, cloves and cinnamon lightly. Place these spices in a small soup bag and tied the top into a knot.
  4. Using a pestle or chef’s knife, lightly bruise the garlic with skin on.

  5. Wash the large red chilies and slice them diagonally, then place in a small bowl. Add 5 tablespoons dark soya sauce and 3 tablespoons light soya sauce to the bowl – this will be your dipping sauce.
COOKING METHOD
  1. In a large pot, add 1.8 liters water and bring to a boil over high heat.
  2. Once boiling, add in the blanched pork ribs, salt, dark soy sauce, light soy sauce and the spice mix bag. Simmer for 1.25 hours over medium-low heat, partially covered.
  3. Add the bruised garlic and continue to simmer for another 15 minutes or until the pork ribs are tender. Check seasoning and add more light soy sauce to taste.
  4. When ready to serve, lightly toast store-bought you tiao in a preheated oven at 180ºC for a few minutes, then cut into bite size pieces.
  5. Fish out and discard the spices in the soup bag. Serve Bak Kut Teh with dipping sauce and garnished with chili padi, alongside you tiao and rice.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.​
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