Hawker Classics
Singaporean Teochew Bak Kut Teh (Garlic Pepper Pork Rib Soup)
This soul-warming Teochew-style Bak Kut Teh features a clear, intensely peppery broth that highlights the sweetness of premium pork ribs. Simmered with whole garlic bulbs and Sarawak white peppercorns, it is the ultimate Singaporean comfort food served best with hot rice and dough fritters.
- Prep
- 15 min
- Cook
- 90 min
- Serves
- 4
- Level
- Medium
- Per serving
- 420 kcal
Method
Blanch the pork ribs: Place the pork ribs in a large pot of boiling water for 5 minutes to remove impurities. Drain and rinse the ribs thoroughly under cold running water. Set aside.
Prepare the peppercorns: Place the white peppercorns in a dry pan and toast over medium heat until fragrant. Use a mortar and pestle to lightly crush them; do not grind them into a fine powder.
Prepare the garlic: Wash the whole garlic bulbs thoroughly, keeping the skins intact. Slightly smash them with the side of a knife just to crack the skins.
Start the broth: In a large clean pot, bring 2.5 liters of water to a boil. Add the crushed peppercorns and garlic bulbs. Let it boil for 15 minutes to extract the spice.
Simmer the ribs: Add the blanched pork ribs to the pot. Reduce heat to low, cover, and simmer for 60 to 75 minutes until the meat is fork-tender but not falling off the bone.
Season: Add the light soy sauce and salt. Taste and adjust seasoning. For a punchier flavor, you can add more crushed pepper at this stage.
Serve: Prepare the dipping sauce by slicing the chili padi into the dark soy sauce. Serve the hot soup with steamed white rice, you tiao (dough fritters), and a side of braised salted vegetables if available.
Notes
Always blanch the ribs first to ensure the broth remains clear and free of scum.
Using whole garlic bulbs with the skin on prevents the garlic from disintegrating and making the soup cloudy.
For the best results, use Sarawak white peppercorns which offer a floral heat rather than just a bite.
If the soup reduces too much, top it up with boiling water to maintain the volume without stopping the cooking process.
