Bak Kut Teh 肉骨茶

A fragrant and hearty pork rib soup infused with herbs and spices, traditionally served with rice and Chinese tea. This version emphasizes a peppery, clear broth typical of Singaporean style.

Nutrition (per serving)

Ingredients

• 1 kg pork ribs, chopped into 5-7 cm pieces
• 1 packet (50g) Bak Kut Teh spice mix
• 1 whole head garlic, unpeeled
• 2 pieces star anise
• 1 small cinnamon stick
• 1 tablespoon white peppercorns, lightly crushed
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 teaspoon salt, or to taste
• 2.5 litres water
• 100g button mushrooms, halved (optional)
• 6 pieces fried tofu puffs (tau pok), halved (optional)
• 1 head Chinese lettuce, washed (for serving, optional)
• Steamed rice, for serving
• Chili padi with light soy sauce, for dipping

Steps

1. Blanch the pork ribs: Place pork ribs in a large pot, cover with water, and bring to a rolling boil. Boil for 5 minutes, then drain and rinse the ribs thoroughly under cold water to remove impurities.
2. Prepare the broth base: In the same large pot, add the blanched pork ribs, Bak Kut Teh spice mix, whole head garlic, star anise, cinnamon stick, and crushed white peppercorns. Pour in water.
3. Simmer the soup: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour 30 minutes, or until the pork ribs are tender.
4. Season and add optional ingredients: Stir in the dark soy sauce, light soy sauce, and salt. If using, add the button mushrooms and fried tofu puffs to the pot.
5. Continue simmering: Continue to simmer for another 15 minutes to allow the flavors to meld and the optional ingredients to cook through.
6. Taste and serve: Taste and adjust seasoning if needed. Ladle the hot Bak Kut Teh into individual bowls. Serve immediately with steamed rice, Chinese lettuce (blanched or raw), and chili padi with light soy sauce for dipping.

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