Bak Kut Teh is a commonly known dish in Singapore and Malaysia. There are a few versions to it; Teochew (Clear, Peppery, Garlicky), Hokkien (similar to Teochew but darker colored broth) and Cantonese (Herbal). In Singapore, you would commonly see the Teochew version and is served by popular shops such as Song Fa Bak Kut Teh, Old Street Bak Kut Teh, etc.
Although Bak Kut Teh when translated to English is known as Meat Bone Tea, it actually contains no tea but rather, this soup is often enjoyed with Oolong tea. This dish is also commonly served with white rice, fried dough fritters (for dipping in the soup), preserved vegetables, braised peanuts, pigs trotter and braised beancurd skin.
I’m honestly happy with just white rice and dough fritters 😝.
Serves 3-4 paxes | Cook Time: 30 mins *it will take 2-3 hours on the stovetop.
- 1 kg or 2.2 pounds of Pork Ribs (I used back ribs)
- 90 g White Peppercorns
- 10 g Black Peppercorns
- 2 pcs Liquorice
- 1/2 tsp Five-Spice Powder
- 6 bulbs of Garlic; cloves
- 1.5L Water
- 1 tsp Salt
- Blanch Pork Ribs in hot water and set aside.
- Roast Peppercorns and Garlic cloves in sauté mode without oil.
- Transfer Peppercorns and Liquorice to a soup bag (or cheese cloth bag) and return it to the IP.
- Add 1.5L of Water, 1 tsp Salt and 1 tsp Five Spice Powder.
- Set to ‘Soup’. Allow natural release. Do not overcook it as this mode already made the ribs extremely tender and garlic fully infused.
- Taste. Add more salt if needed.
- Serve hot with white rice, dough fritters, etc.