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."
Bak Kut Teh (Pork-Rib Soup)Recipe adapted from Founder Bak Kut Teh, Singapore
Yield: 2 to 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour and 25 minutes
Total Time: 1 hour and 45 minutes
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
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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