Bak Kut Teh

    1 hour 15 mins

    Literally this dish means pork bone tea. The spices made up of star anise, cinnamon, peppercorns, etc. are indeed an herbally concoction so the name is not far from the truth. You can also add dried mushrooms to the soup if you'd like.


    Central Region, Singapore
    1 person made this

    Serves: 6 

    • 500g pork spare ribs
    • 2 bulbs garlic, cloves separated and smashed (leave unpeeled)
    • 1.5 litres (6 cups) of water
    • 1 packet bak kut teh spices
    • 1 tablespoon dark soya sauce
    • 1 tablespoon salt
    • 1 tablespoon sugar
    • Fried shallots for garnish

    Prep:5min  ›  Cook:1hr10min  ›  Ready in:1hr15min 

    1. In a large pot, parboil the spare ribs in enough water to cover.
    2. Drain and rinse the meat with cold water to get rid of fat and scum, and return it to the pot.
    3. Add the garlic, water and bak kut teh spices wrapped in a cheesecloth to the pot.
    4. Bring water to a boil, reduce the heat and simmer uncovered for 1 hour, or until the meat is tender. Skim the fat and foam from the surface of the soup occasionally.
    5. Remove the spices and season the soup with soya sauce, salt, and sugar.
    6. Ladle into serving bowls, sprinkle with fried shallots and serve with rice and sliced chillies in soya sauce.

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