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Bak kut teh pork rib soup in a white ceramic bowl with garlic bulbs, a dish of dark soy and chilies, and steamed rice on dark slate

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.