Singapore-Style Bak Kut Teh (Pork Rib Soup)

Ingredients

• 2 lb Spare Pork Ribs (cut into individual ribs, skin left on)
• 2 L Water (cold tap water)
• 8 pcs Garlic Cloves (peeled, lightly crushed)
• 1 Tbsp White Peppercorns (whole peppercorns)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Chicken Powder (optional, adds umami)
• 0.5 tsp Salt (to taste)

Instructions

1. Blanch Pork Ribs

   Bring a large pot of water to a rolling boil. Add the spare ribs, ensuring they are fully submerged. Boil for 10–15 minutes to release impurities and foam.

   Time: PT15M

   Temperature: 100°C

2. Strain and Rinse Ribs

   Drain the ribs in a colander, discard the blanching water, and rinse the ribs under cold running water to wash away remaining scum. Pat the ribs dry with paper towels.

   Time: PT5M

3. Assemble Spice Bag

   Place the peeled garlic cloves and whole white peppercorns into a small piece of cheesecloth or muslin, gather the corners, and tie securely to form a spice bag.

   Time: PT5M

4. Start Simmering Soup

   Return the rinsed ribs to the pot. Add 2 L of fresh water, the spice bag, soy sauce, and chicken powder (if using). Bring to a gentle simmer, then immediately reduce heat to low.

   Time: PT10M

   Temperature: 90°C

5. Slow Simmer for Tenderness

   Cover the pot with a lid (slightly ajar) and let the soup simmer gently for 1 hour 30 minutes. Check occasionally to ensure only a few tiny bubbles rise.

   Time: PT1H30M

   Temperature: 90°C

6. Final Seasoning

   Remove the spice bag. Taste the broth; if a stronger pepper note is desired, add a pinch of white pepper powder. Adjust salt if needed.

   Time: PT5M

7. Serve Bak Kut Teh

   Transfer the ribs to serving bowls and ladle the clear broth over them. Serve hot with steamed rice or youtiao (fried dough sticks).

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g