Bak Kut Teh is a comforting and flavourful Singaporean classic featuring tender pork spare ribs simmered in a fragrant Bak Kut Teh soup infused with aromatic herbs and spices. The slow-cooked ribs absorb the rich, savoury broth while remaining juicy and tender, creating a hearty and satisfying bowl.
Golden tau pok and mini fried dough sticks add a delicious contrast of textures, soaking up the aromatic soup and adding a light, crispy bite. Warm, savoury, and deeply comforting, this Bak Kut Teh is perfect for a cosy lunch or dinner at home.
Ingredients
-
SuperPork Pork Spare Ribs Cut
-
Mini Fried Dough Stick
- Bak Kut Teh Soup Spice
-
Tau Pok
-
Garlic Clove
-
Red Chilli
- Dark Soy Sauce
Instructions
- Bring a pot of water to a boil. Blanch the pork spare ribs, then remove and drain well.
- In a clean pot, bring 1500ml of water to a boil. Add the Bak Kut Teh spice sachets and pork spare ribs. Reduce to low heat and simmer for 30 minutes, or until the ribs are tender and cooked through.
- Meanwhile, preheat the air fryer to 200°C for 2–3 minutes. Arrange the mini fried dough sticks in a single layer and air fry for 5 minutes, or until lightly crisp and golden.
- After 30 minutes, add the garlic and tau pok to the soup. Continue simmering for another 15 minutes to allow the flavours to infuse.
- For the dipping sauce, pour dark soy sauce into a small sauce dish and add sliced red chilli. Serve alongside the Bak Kut Teh.
- Serve the hot Bak Kut Teh with the crispy mini fried dough sticks and dipping sauce.
Tips for Bak Kut Teh
Blanch the pork ribs first to remove impurities and excess scum, resulting in a cleaner and clearer soup.
Simmer gently over low heat to allow the pork ribs to become tender while giving the Bak Kut Teh spices enough time to infuse into the broth.
Keep the pot partially covered while simmering to reduce excessive evaporation while allowing the soup to cook gently.
Add the tau pok later in the cooking process so it soaks up the flavourful broth without becoming overly soft.
Keep the mini fried dough sticks separate until serving so they stay crisp and can be dipped into the broth as desired.
What to Serve with Bak Kut Teh
Bak Kut Teh pairs wonderfully with steamed white rice, which helps soak up the rich and aromatic broth. For a more traditional serving, enjoy it with extra tau pok and crispy mini fried dough sticks, along with dark soy sauce and sliced red chilli for dipping. A simple side of blanched vegetables or stir-fried greens can also add freshness and balance to the hearty, savoury soup.
FAQ
1. How do I keep the mini fried dough sticks crispy?
Air fry them just before serving and keep them separate from the soup until you're ready to eat. Dip them into the broth as you enjoy the dish.
2. Can I add more tau pok?
Absolutely. Add extra tau pok if you enjoy a more generous portion of tofu puffs soaking up the aromatic broth.
3. Why should I blanch the pork ribs before cooking?
Blanching helps remove blood, impurities, and excess scum from the pork, resulting in a cleaner and clearer soup.
4. Can I add mushrooms to Bak Kut Teh?
Yes. Shiitake or other mushrooms can complement the savoury herbal broth and add extra texture.
