Bak Kut Teh Recipe

Bak Kut Teh, popularly called Pork Rib Tea Soup, is a Singaporean recipe usually eaten in winter season. Learn how to make/prepare Bak Kut Teh by following this easy recipe.
Bak Kut Teh Recipe
Difficulty Average
Rating 6.8 / 10 (4 votes)
Recipe Type Non Veg.
  • 450 gm Pork Spareribs (chopped into bit size pieces)
  • 5 Whole Star Anise (broken pieces equal to 5 stars)
  • Soy Sauce (with thinly sliced red chilies for dipping)
  • 2 Chinese Crullers, sliced diagonally (optional)
  • 2 tbsp Crisp Shallot Flakes
  • 1 tbsp Shredded Coriander
  • 1 tbsp White Peppercorns
  • 1 tbsp Black Peppercorns
  • 5 cloves Garlic (peeled)
  • 1 tbsp Dark Soy Sauce
  • 3 Cinnamon Sticks
  • 2 liter Water
  • 2 tsp Sugar
  • 2 tsp Salt
How to make Bak Kut Teh:
  • Take a large pot and put sparerib pieces in it. Add enough cold water to cover them completely. Parboil until foam rises to the surface.
  • Drain the water and rinse the meat with cold water and return it to the pot. Add garlic and 2 liter of water.
  • Put cinnamon, star anise and peppercorns in a cheese cloth; tie it and add bag to the pot.
  • Bring water to a boil, reduce the heat and simmer uncovered for 1 hour or until the meat shrinks from the bones.
  • Skim excess oil from the surface and discard it.
  • Remove the spice bag from the pot.
  • Season the prepared soup with salt, sugar and dark soy sauce to taste, and stir.
  • Bak Kut Teh is ready. Serve with white steamed rice.