Bak Kut Teh (Pork Rib Tea Soup)
Bak Kut Teh, a fragrant pork rib soup simmered with garlic and spices, offers a restorative warmth.
Contents (2 sections)▾
Ingredients
- 1 kg meaty pork ribs
- 6 cloves garlic, whole
- 1 tbsp white peppercorns
- 1 packet bak kut teh herbal spice mix
- 2 liters water
- 1 tbsp soy sauce, for dipping
- Cooked rice, for serving
Steps
In a large pot, bring 2 liters of water to a boil over high heat, then add the pork ribs.
Once the water returns to a boil, reduce the heat to low and skim off any impurities that rise to the surface, ensuring a clear broth.
Add the whole garlic cloves, white peppercorns, and the bak kut teh herbal spice mix to the pot. Simmer gently for about 2 hours, allowing the flavors to meld and the broth to develop a deep color and richness.
After 2 hours, check the tenderness of the pork ribs. They should be fork-tender. Adjust seasoning with salt or soy sauce if necessary.
Serve the soup hot with a side of cooked rice and dipping soy sauce.
Why this works
The long, gentle simmering of the pork ribs allows the collagen in the meat to break down, creating a rich, gelatinous broth that feels restorative. Garlic and white pepper infuse the soup with warmth, enhancing the overall flavor profile. The use of a herbal spice mix adds complexity and depth, which is characteristic of bak kut teh. If the broth seems too oily after simmering, you can skim off excess fat with a spoon for a cleaner taste. Additionally, if the soup is too strong, simply add more water and simmer for a few additional minutes to balance the flavors without losing its essence.