Bak Kut Teh, Singapore Peppery Pork Rib Soup (42g Protein)

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This Singapore-style bak kut teh has about 42 grams of protein per serving, from pork ribs, tofu and rice. It is the clear, peppery Teochew version, not the dark herbal one, and it takes about 105 minutes with very little hands-on work.

The broth has only a handful of ingredients: white pepper, garlic, a little soy and the pork itself. That is the whole trick. Long gentle simmering does the rest, and the soup ends up deeply savory with a slow burn from the pepper.

Why this works

Blanching the ribs first is the step people skip and regret. Five minutes in boiling water, then a rinse, removes the scum that would otherwise cloud the broth and leave a faint off taste. The soup stays clear and clean as a result.

Whole garlic bulbs with the tops trimmed off release their flavor slowly and turn soft and sweet by the end. Toasting the peppercorns for a minute in the dry pot wakes them up before the liquid goes in. Keep the simmer gentle. A hard boil makes the meat stringy and the broth murky.

Ingredient notes

Pork: Lean pork loin ribs keep the fat low and the protein high. If you can only find spare ribs, they work, but skim more fat from the surface and expect a richer, less lean soup. Our per-serving figure assumes about 750 g of cooked-off meat from the 1 kg of bone-in ribs, split four ways.

White peppercorns: This is the main flavor, so use whole ones and crack them lightly. Ground white pepper is a poor substitute, though a teaspoon stirred in at the end can top up the heat.

Dark soy dip: Dipping the ribs in dark soy sauce with fresh chili is traditional. It adds salt and sweetness, so you can keep the broth itself lightly seasoned.

Bak Kut Teh (Singapore Peppery Pork Rib Soup)

Lean pork ribs simmered in a garlicky white pepper broth, Teochew style, with tofu puffs and rice. About 42 grams of protein per serving, 4 servings.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Calories: 600

Ingredients Method

Ingredients

  

• 1 kg bone-in pork loin ribs about 2.2 lb, cut into 4 to 5 cm pieces by the butcher; or country-style ribs
• 2 tbsp white peppercorns lightly cracked
• 2 whole garlic bulbs outer papery skin removed, top trimmed so cloves are exposed
• 1.8 liters water about 7 1/2 cups
• 1 tbsp light soy sauce for the broth
• 1 tsp salt adjust at the end
• 200 g firm tofu cut into 8 cubes, optional but recommended for protein
• 4 cups cooked jasmine rice about 200 g per serving
• 1 tbsp dark soy sauce for the dipping sauce
• 2 red chilies sliced, for the dipping sauce
• 2 tbsp chopped fresh cilantro to serve

Method

 

1. Put the ribs in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and rinse the ribs under running water to remove the grey scum. Wash out the pot.
2. Add the cracked peppercorns to a dry pot over medium heat and toast for 1 minute until fragrant.
3. Return the ribs to the pot with the garlic bulbs, 1.8 liters of water, light soy sauce and salt. Bring to a boil, then lower to a gentle simmer.
4. Cover with the lid slightly ajar and simmer for 75 to 90 minutes, until the meat is tender and pulls away from the bone easily. Skim off any foam and excess fat as it rises.
5. Add the tofu cubes for the last 10 minutes. Taste the broth and add a pinch more salt or pepper if needed. It should taste clearly peppery and savory.
6. Mix the dark soy sauce and sliced chilies in a small dish for dipping.
7. Ladle ribs, garlic, tofu and broth into bowls, top with cilantro, and serve with rice and the dipping sauce on the side.

Tips and storage

The soup tastes better the next day. Cool it, refrigerate with the ribs in the broth for up to 4 days, and reheat gently on the stove. Scrape off the fat that sets on top if you want it leaner. It also freezes well for up to 2 months without the tofu, which goes spongy.

For a heartier meal, serve with a side of blanched greens such as choy sum. If you like Southeast Asian pork dishes, try our Tonjiru for another pork soup, the Singapore Black Pepper Beef for more pepper, or the Hainanese Chicken Rice for another rice-and-soup plate.