I am sure you are wondering what does “bak kut teh” mean and aren’t you from Missouri, Tom?!? Yes, yes, still the same Tom here, but my wife, Priscilla is from the faraway land of Singapore where “bak kut teh” in Hokkien translates to “meat bone tea.” This soup was developed as a hearty meal for the working men called “coolies” who labored loading and unloading boats at the ports of Singapore in the colonial days. The workers believed the combination of fragrant herbs and hearty pork could power them through the arduous work in the tropical heat and keep them healthy in the tough living conditions.
Bak kut teh (BKT for short) is a favorite across Southeast Asia, and there are many variations on it. We had a soup called BKT on our last trip Malaysia, but it was mostly organ meat with a wholly different flavor, so it is no wonder there is an ongoing debate on whose BKT is the authentic one. Old Taste Detectives, a local Singaporean show, spent an entire episode investigating the origins of bak kut teh, check it out below. If you liked the BKT episode, here is the full set of Season 2 of Old Taste Detective.
We are on a soup kick at our house, so much so that a soup with every dinner has become the norm. Now with the Instant Pot, I can even make a rich soup after work on “school” night. I have made this dish both in a pressure cooker and with a long simmer. Both taste great, so if you have not quite converted to the Instant Pot obsession, you can still try it out. Just simmer for about 1.5 hours partially covered with a lid.
The first time I made this soup, I followed a recipe that called for something like 8x the white and black pepper, and I nearly killed us both at the dinner table… It was sooo spicy and we even felt the fire in the belly for hours later. So I have adjusted the pepper WAY back from that initial run, but if you don’t like spicy, just roll it back a bit more. My recipe has an added step of browning the pork ribs first in butter and I’ve found that this gives the soup another level of richness. We came across this in one of the many food shows we watched about Singapore’s best hawker food and I think it really is a “secret” of the pros!
When the soup is completed, place 2 or 3 ribs in each bowl and then ladle in the soup. It can get a little oily depending on the pork, so you might like to strain it through a gravy separator. This will also help to remove the harder star anise and other spices before serving. If you want to get super traditional, brew a pot of black tea to enjoy alongside the soup.
The fragrance of this spice combination in the soup will instantly transport you around the world to Southeast Asia. Enjoying these other world smells and tastes is my favorite thing about traveling via the kitchen!
Let’s Cook!
Bak Kut Teh (BKT) Pork Soup
Ingredients
- 2 lbs pork St. Louis style ribs
- 2 tablespoons butter
- 1 head of garlic, separated into cloves and skins removed
- 1/2 tablespoon black pepper
- 1/2 tablespoon white pepper
- 1 teaspoon cinnamon
- 3 whole star anise
- 10 cups of water
Cooking instructions
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 1.) Using a large chef’s knife, cut the ribs between the bones to separate into individual ribs.
- 2.) Gather the spices and grind up black and white pepper in a spice grinder. Break garlic head into cloves, remove skins, and trim bottom. Crush the cloves with the side of the knife, but no need to cut or mince because they will cook down in the soup.
- 3.) Place a large fry pan over medium heat add butter to begin melting. Once the pan has warmed, add the ribs. Turn regularly to brown on all sides, cooking for about 10-15 minutes. Once completed, but while still over medium heat, add a few splashes of water to loosen the browned bits on the bottom. Add the entire contents to the Instant Pot.
- 4.) Add water, spices, and garlic to pot and stir to combine. Place the pressure cooker lid on and set to cook on high pressure for 16 minutes. Once cooking is complete, release the pressure with the rapid method.
- 5.) Remove the ribs from the soup with tongs and set aside on a plate. Ladle the soup into a large gravy strainer or soup strainer to capture the remaining hard spices and extra fat.
- 6.) To serve, place 2-3 ribs in each bowl, fill with soup and add soy sauce to your liking. Enjoy with a side of rice or vegetables.
- 7.) Let’s Eat!
Variations
Alternative Method – Stovetop Slow Simmer
Increase heat to medium-high to bring to a boil. Reduce to simmer and cook for 1.5 to 2 hours. When the meat begins to pull away from the ribs, the meat will be done. Skim some fat off the top for a lighter version if desired.
Step by step images
Tools needed for Bak Kut Tea Recipe – Singapore
Instant Pot Pro – I am a huge fan of this kitchen gadget… Pressure cooking soups make them so rich and flavorful without a huge time investment.
Soup Strainer – This is the easiest way to get the soup separated from the fat. I like to pour the soup, then add in just a bit of the oil for a rich flavor.
Wusthof Chef’s Knife – My favorite go-to knife for cutting up meat.
Bak Kut Teh (BKT) Pork Soup Recipe – Singapore’s Hokkien Style
The fragrance of this spice combination with pork ribs will instantly transport you around the world to Southeast Asia and onto the ground in Singapore.
- 2 lbs pork St. Louis style ribs
- 2 tablespoons butter
- 1 head of garlic (separated into cloves and skins removed)
- 1/2 tablespoon black pepper
- 1/2 tablespoon white pepper
- 1 teaspoon cinnamon
- 3 whole star anise
- 10 cups of water
- Using a large chef’s knife, cut the ribs between the bones to separate into individual ribs.
- Gather the spices and grind up black and white pepper in a spice grinder. Break garlic head into cloves, remove skins, and trim bottom. Crush the cloves with the side of the knife, but no need to cut or mince because they will cook down in the soup.
-
Place a large fry pan over medium heat add butter to begin melting. Once the pan has warmed, add the ribs. Turn regularly to brown on all sides, cooking for about 10-15 minutes. Once completed, but while still over medium heat, add a few splashes of water to loosen the browned bits on the bottom. Add the entire contents to the Instant Pot.
- Add water, spices, and garlic to pot and stir to combine. Place the pressure cooker lid on and set to cook on high pressure for 17 minutes. Once cooking is complete, release the pressure with the rapid method.
- Remove the ribs from the soup with tongs and set aside on a plate. Ladle the soup into a large gravy strainer or soup strainer to capture the remaining hard spices and extra fat.
- To serve, place 2-3 ribs in each bowl and fill with soup.
- Serve with a side of rice or vegetables.
- Let’s Eat!
Alternative Method – Stovetop Slow Simmer
- Increase heat to medium-high to bring to a boil. Reduce to simmer and cook for 1.5 to 2 hours. When the meat begins to pull away from the ribs, the meat will be done. Skim some fat off the top for a lighter version if desired.
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