Singapore-style Bak Kut Teh

Bear Naked Food Singapore-style Bak Kut Teh

When it comes to Bak Kut Teh, I’m team peppery. Unlike Malaysian-style which is infused with lots of herbs, Singapore-style Bak Kut Teh leans towards a lighter color soup with a robust peppery note.

Bear Naked Food Singapore-style Bak Kut Teh

 


As the star of this dish is pork rib, I like to use fresh pork ribs or also known as spare ribs as they are more succulent and tender. I also highly recommend everyone to use old garlic as the flavor profile is more intense than fresh garlic. If you can’t find it at your area, fresh garlic would be the second option. The warm garlicky taste is also the signature aroma of Singapore-style Bak Kut Teh.

Bear Naked Food Singapore-style Bak Kut Teh

 

Ingredients:
500g pork ribs (also called spare ribs) – long cut for Bak Kut Teh
20 cloves old garlic – unpeeled
80g to 100 g white peppercorn
1 stick cinnamon
1 star anise
1 tbsp salt
1 ltr pork / chicken stock
800 ml water
2 tsp MSG (optional)

Bear Naked Food Singapore-style Bak Kut Teh

I got the pork ribs from Chunfa Pork.

Bear Naked Food Singapore-style Bak Kut Teh

You could use pork stock or chicken powder.

Serve with:
Fried you tiao fritters
Steamed rice

serves 3 to 4

Place old garlic into a dry pan and toast over low heat to release its fragrance. Be careful not to burn it.

 

Remove and set aside. Use the same pan to toast the white peppercorn until fragrant.

 

Lightly pound the peppercorn if you prefer your soup to be more peppery and spicy. If not, just leave them whole.

 

Place peppercorn, star anise and cinnamon into a stock pouch.

 

Fill half of a large pot with water and bring to boil.

Place pork ribs into the boiling water and blanch for 5 mins.

 

Remove the ribs and wash to remove excess scum and blood.

 

Wash and rinse the pot and fill with pork stock and water.

Add in pork ribs, garlic, spice bag and bring to boil.

 

Cover and simmer over medium low heat or 1.5 hrs or until the meat is fork tender.

 

Add in salt and stir well. Taste and adjust with more seasoning if needed.

Bear Naked Food Singapore-style Bak Kut Teh

 

Bear Naked Food Singapore-style Bak Kut Teh

 

 

Singapore-style Bak Kut Teh
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pork
Cuisine: Chinese
Serves: serves 4
Ingredients
  • 500g pork ribs (also called spare ribs) – long cut for Bak Kut Teh
  • 20 cloves old garlic – unpeeled
  • 80g to 100 g white peppercorn
  • 1 stick cinnamon
  • 1 star anise
  • 1 tbsp salt
  • 1 ltr pork / chicken stock
  • 800 ml water
  • 2 tsp MSG (optional)
  • Serve with:
  • Fried you tiao fritters
  • Steamed rice
Instructions
  1. Place old garlic into a dry pan and toast over low heat to release its fragrance. Be careful not to burn it.
  2. Remove and set aside. Use the same pan to toast the white peppercorn until fragrant.
  3. Lightly pound the peppercorn if you prefer your soup to be more peppery and spicy. If not, just leave them whole.
  4. Place peppercorn, star anise and cinnamon into a stock pouch.
  5. Fill half of a large pot with water and bring to boil.
  6. Place pork ribs into the boiling water and blanch for 5 mins.
  7. Remove the ribs and wash to remove excess scum and blood.
  8. Wash and rinse the pot and fill with pork stock and water.
  9. Add in pork ribs, garlic, spice bag and bring to boil.
  10. Cover and simmer over medium low heat or 1.5 hrs or until the meat is fork tender.
  11. Add in salt and stir well. Taste and adjust with more seasoning if needed.

 

Rachelle
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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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