Bak Kut Teh (Singapore Teochew White-Pepper & Whole-Garlic Pork Rib Broth) – Authentic Singapore Recipe

Ingredients for Bak Kut Teh (Singapore Teochew White-Pepper & Whole-Garlic Pork Rib Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender pork ribs or loin medallions, prepped into bite-sized pieces
• 1.5 cups braised shiitake mushrooms and tofu puffs, washed and trimmed
• 1 cup steamed rice and crispy dough/bread
• 1 medium onion and 3 cloves garlic, finely minced with crushed Sarawak white peppercorns
• 1.5 tbsp traditional Singapore seasoning (2 whole heads of roasted garlic, star anise, soy sauce)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and crushed Sarawak white peppercorns for 3–4 minutes until fragrant.
2. Stir in 2 whole heads of roasted garlic, star anise, soy sauce and toast for 45 seconds to release the essential oils of Singapore's kitchen.
3. Add tender pork ribs or loin medallions and braised shiitake mushrooms and tofu puffs, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in steamed rice and crispy dough/bread, adjust seasoning, and ladle steaming hot into deep bowls.