Teochew Style Bak Kut Teh
A clear, peppery pork rib soup that warms the soul. Requires only a few ingredients but patience to get the pork shedding-off-the-bone tender.
Ingredients
- 1kg Pork Ribs (prime ribs or spare ribs)
- 2 whole bulbs garlic (skin on)
- 2 tbsp White Peppercorns (Sarawak)
- 1 tbsp Salt
- 2 litres Water
- Garnish: Coriander, You Tiao (dough fritters)
- Dip: Dark soy sauce with sliced chilli padi
Instructions
Blanch Ribs
Boil a pot of water and blanch the pork ribs for 5 minutes to remove scum. Drain and rinse the ribs well.
Toast Pepper
Lightly toast the white peppercorns in a dry pan until fragrant. Slightly crush them (don't grind to powder) and place in a spice bag/sachet.
Simmer
In a clean pot (or claypot), add 2 litres of water, the spice bag, and whole garlic bulbs. Bring to boil. Add the pork ribs. Lower heat to a gentle simmer. Cover and cook for 1.5 hours.
Season
Season with salt (and a tiny rock sugar for balance if you like). If the soup is too spicy, add water. If not spicy enough, crush the pepper bag more.
Serve
Serve piping hot with steamed rice, you tiao for dipping, and dark soy sauce with chillies on the side.
Chef's Note
"For authentic BKT, use Sarawak white pepper. It has a cleaner, sharper heat than regular pepper. And don't peel the garlic—the skin prevents it from disintegrating into the soup."
