Singaporean Bak Kut Teh

Ingredients

• 1kg pork ribs, cut into pieces
• 1 whole garlic bulb (cloves separated, unpeeled)
• 2 tbsp white peppercorns
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 cinnamon stick
• 2 star anise
• 5 cloves
• 1.5 litres water or stock
• Tofu puffs (optional)
• Steamed rice and youtiao (Chinese doughnuts) to serve
• Salt

Instructions

1. Blanch pork ribs in boiling water 5 min; rinse.
2. Add to a clean pot with garlic cloves, peppercorns, spices and water.
3. Simmer 90-100 min until pork falls off the bone.
4. Add tofu puffs in the last 10 min.
5. Season with soy sauces and salt.

Serving suggestions

• Eat for breakfast like Singaporeans.

Storage & reheating

Keeps 4 days; broth freezes.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions