Bak Kut Teh (Pork-Rib Soup)

The chefs at Founder have been serving bak kut teh, a peppery pork-rib soup from Singapore that's often eaten for breakfast, since 1978. Needless to say, they're the experts for this impossibly tender stew, which, as an added bonus, comes together all in one pot.

To learn more, read "Bowling for Soup."

Recipe adapted from Founder Bak Kut Teh, Singapore

Bak Kut Teh (Pork-Rib Soup) Recipe
5 from 91 ratings
Learn how to make bak kut teh, a pork-rib soup from Singapore that's often eaten for breakfast, from a place that's been making it since the 1970s.
Prep Time
20
minutes
Cook Time
1.42
hours
Servings
2
Servings
Bak Kut Teh
Total time: 1.75 hours
Ingredients
  • 8 cups water
  • 2 tablespoons ground white pepper
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 3 whole star anise
  • 1 teaspoon ground cinnamon
  • 20 garlic cloves
  • 6 teaspoons dark soy sauce
  • 2 pounds pork ribs, rinsed and drained, cut into 4 pieces
  • Cooked rice, for serving
Directions
  1. In a large pot, add all the ingredients, except the pork ribs, and bring to a boil over high heat.
  2. Add the pork ribs to the broth and bring back to a boil, then lower the heat and let it simmer on low for 1 hour and 15 minutes, or until the pork is tender.
  3. Turn off the heat and cover for 10 minutes. Serve hot with rice.
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