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Aromatic herbal broth infuses tender pork ribs with medicinal warmth in this soul-nourishing Hokkien soup. Bak Kut Teh's name literally means "pork bone broth," reflecting its humble origins as a nutritious meal for workers. The combination of star anise, goji berries, ginseng, and other traditional herbs showcase how Chinese medicine philosophy merges with everyday cooking in Singapore.
Rinse the pork ribs under cold water and pat dry with paper towels.
In a large pot, bring the water to a boil.
Add the pork ribs and blanch for about 5 minutes to remove impurities.
Drain the ribs and rinse under cold water. Set aside.
In the same large pot, add the 8 cups of water and bring to a boil.
Add the whole garlic cloves, sliced ginger, white peppercorns, black peppercorns, star anise, and cinnamon stick.
Add the blanched pork ribs to the pot.
Reduce the heat to low and let the mixture simmer for about 1.5 to 2 hours, or until the pork ribs are tender.
Stir in the soy sauce, dark soy sauce, oyster sauce, and sugar.
Taste the broth and add salt as needed.
Continue to simmer for another 15-20 minutes to allow the flavors to meld.
Remove the pork ribs from the broth and transfer to a serving bowl.
Ladle the broth over the ribs.
Garnish with chopped fresh cilantro, sliced fresh chilies, and fried shallots if desired.
Bak Kut Teh is tender pork ribs slow-simmered in an aromatic herbal broth. The soup is infused with medicinal herbs including star anise, cinnamon, ginger, and garlic, creating warming, restorative comfort food.
Bak Kut Teh originated within Singapore's Teochew and Hokkien immigrant communities. It reflects Chinese medicinal cooking philosophy, where soup ingredients serve both nutritional and healing purposes.
Pork ribs form the base, simmered with ginger, garlic, star anise, cinnamon, white and black peppercorns, and often goji berries and ginseng. Traditional recipes may include specialized medicinal herbs like astragalus.
Simmer low and slow for at least two hours to extract maximum flavor from the herbs and pork. Toast whole spices lightly before adding for depth. Don't skip the medicinal herbs—they're what makes this dish special, not just a regular pork soup.
Bak Kut Teh is traditionally served with steamed rice, yau char kway (Chinese crullers) for dipping in the broth, pickled mustard greens for contrast, and dark soy sauce for added umami.