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Loading...Singapore-style Bak Kut Teh is a clear, peppery pork rib soup rooted in Teochew cooking, prized for its soothing garlic and white-pepper heat. Unlike darker Malaysian versions, the broth here stays light, fragrant, and slightly sweet, with tender ribs served alongside tofu puffs, fresh chili-dark-soy dip, and crisp youtiao for dunking.
Prep Time15 mins
Cook Time90 mins
Total Time105 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 18 gCarbs
- 2 gFiber
- 5 gSugar
- 42 gProtein
- 1480 mgSodium
- 720 mgPotassium
- 95 mgCalcium
- 3.5 mgIron
- 6 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the pork and broth
- 1.5 kg pork ribs (spare ribs, cut into 3 cm pieces)
- 10 cups cold water
- 3 tbsp white peppercorns
- 1 tbsp black peppercorns
- 3 tbsp Shaoxing wine
- 1 tsp rock sugar
For the aromatics and seasoning
- 12 cloves garlic (lightly smashed)
- 1 piece (5 cm) fresh ginger (smashed)
- 3 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp salt, or to taste
- 2 dried bay leaves
For serving
- 150 g tofu puffs (cut in half)
- 4 pieces youtiao (fried dough fritters), warmed
- Steamed jasmine rice, to serve
- Dip: 3 tbsp dark sweet soy sauce mixed with sliced fresh red chili and 1 minced garlic clove
Directions
- Place pork ribs in a large pot, cover with cold water, and bring to a vigorous boil; drain and rinse under warm water to remove scum and excess fat.
- Return ribs to clean pot with 10 cups water, smashed garlic, ginger, white and black peppercorns, Shaoxing wine, rock sugar, soy sauce, fish sauce, and bay leaves; stir once to combine.
- Bring the pot to a rolling boil, skim any foam, then reduce to a gentle simmer. Cover partially and cook for 75-80 minutes until the ribs are fork-tender and the broth is milky-light and aromatic.
- Add tofu puffs in the last 10 minutes of cooking so they absorb the peppery broth without falling apart.
- Season with salt to taste and simmer 2 minutes more; the broth should taste bold on pepper and garlic, balanced lightly sweet.
- Strain the soup into bowls, dividing ribs and tofu puffs evenly; garnish with chopped cilantro and a few fresh white peppercorns if you like extra heat.
- Serve hot in deep bowls with steamed rice and youtiao on the side. Use youtiao to scoop broth or dip into the chili-dark-soy condiment for dipping ribs.
Cook’s Notes
- Toast the peppercorns dry in a pan for 1 minute before adding to the pot – this unlocks much deeper aroma and a tingly heat.
- For the clearest broth, parboil the ribs twice (first rinse, then a second 5-minute blanch after transferring to a clean pot).
- Singapore hawker stalls often use pork soft bones instead of spare ribs for an even silkier, gelatinous texture – swap 500 g of ribs for soft bones if you prefer.
- Add a handful of fresh lettuce leaves or chopped bok choy in the final 5 minutes for a traditional Singapore touch.
- Toast leftover broth the next day with rice noodles and a soft-boiled egg for a quick next-morning noodle bowl.
