Bak Kut TehPeppery Pork Rib Soup
A pepper-forward Singapore-style bak kut teh variation with pork ribs, garlic, white pepper, and a light soy-seasoned broth.
Prep
15m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 1.2kgPork Ribs
- 2lWater
- 30gGarlic (lightly crushed)
- 8gWhite Pepper
- 30mlSoy Sauce
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork ribs in a pot, cover with the water, and bring to a boil. Skim the surface thoroughly.
- 02
Add the garlic and white pepper, lower the heat, and simmer gently until the pork ribs are very tender.
- 03
Stir in the soy sauce and salt, then simmer briefly so the broth is evenly seasoned.
- 04
Taste and adjust the peppery balance before serving the pork ribs with plenty of hot broth.
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