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Meat, South and Southeast Asian

Bak kut teh with rice

Bak kut teh is a soup meal from Singapore and Malaysia, pork ribs simmered for a long time in a broth made with whole garlic and black pepper, served with rice. For 4 people, it takes 2 hours and counts as easy, at €3.40 per serving. The key is a broth that barely simmers and a generous amount of garlic and pepper.

A soup meal from Singapore and Malaysia for cold nights, bak kut teh, pork ribs falling off the bone in a garlic and pepper broth.

Bak kut teh with rice
Total time
2 h
Difficulty
Easy
Cost per person
€3.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Bak kut teh literally means meat and bone tea, and it's really all about the broth. Pork ribs cook low and slow with whole garlic heads cut in half and a big handful of black peppercorns. The result is meat that falls off the bone and a fragrant, slightly peppery broth you sip between bites of rice.

It's the kind of dish you want on a cold evening when you crave something comforting without spending your whole afternoon in the kitchen, since the pot does most of the work while you go about your day. Mon Chou suggests it for a quiet dinner at home, a steaming bowl in front of everyone, plenty of rice, and chili on the side for anyone who likes it spicier.

The ingredients

4 people

Butcher

  • Pork ribs 1 kg

Fruits and vegetables

  • Garlic 2 heads
  • Button mushrooms 200 g
  • Fresh chili 1
  • Cilantro 4 sprigs

Pantry

  • Jasmine riceoften in the pantry 300 g
  • Black peppercornsoften in the pantry 1 tbsp
  • Five spice powderoften in the pantry 1 tsp
  • Soy sauceoften in the pantry 4 tbsp
  • Dark soy sauceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 tsp

Allergens Soy, Gluten

The step by step recipe

  1. Blanch the ribs for 5 minutes in boiling water, then drain and rinse them. 5 min

    This step removes impurities and gives you a clear broth.

  2. Put the ribs in a pot with 1.5 liters of water, the garlic heads cut in half, the peppercorns, and the five spice powder. Bring to a simmer.

    Lightly crush the peppercorns with a mortar, they release more flavor that way.

  3. Simmer covered for 90 minutes, skimming as needed. 1 h 30

    The broth should barely simmer, a hard boil will cloud it.

  4. Add the soy sauce, mushrooms, and salt, and keep cooking for 15 minutes. 15 min

    Taste before adding more salt, the soy sauce is already salty.

  5. Cook the rice, then serve the ribs and broth in large bowls, with sliced chili in a little soy sauce for dipping. 12 min

    Dip the meat in the chili soy sauce, that's the ritual of this dish.

Our tips to get it right

  • Pick meaty ribs that aren't too fatty, they hold up better through the long simmer without falling apart completely.
  • Leave the garlic heads almost whole, just cut in half, so they infuse the broth without dissolving into it.
  • Set out a small dish of chili soy sauce for each person, that's what gives the meat its real character once dipped.

The variations

  • Swap the button mushrooms for rehydrated dried shiitake, they add a deeper, earthier flavor to the broth.
  • For a meatless version, use firm tofu and a mix of mushrooms simmered in the same garlic and pepper broth.
  • To save time, cut the ribs into smaller pieces before cooking, which brings the simmering time down to about 45 minutes.

What to serve it with

  • Plain steamed jasmine rice
  • Garlic sautéed bean sprouts
  • Unsweetened Chinese tea

Storage

Bak kut teh keeps for 2 to 3 days in the fridge in a sealed container, broth and meat together. It freezes well for up to 2 months. Reheat gently over low heat, adding a splash of water if the broth has reduced too much.

Questions about this dish

Can you make the broth ahead of time?

Yes, and it's actually better that way, the broth gets more flavorful after resting overnight in the fridge. Just reheat everything gently and serve with freshly cooked rice.

What cut of pork works if I don't have ribs?

Pork hock or shoulder both work well, as long as the cut has some bone and fat to flavor the broth. Avoid very lean cuts, they'll turn dry after 2 hours of simmering.

Why crush the peppercorns?

Lightly crushing the peppercorns releases their aromatic oils faster than leaving them whole. That's what gives the broth its signature kick without needing to add more.

Can I substitute the five spice powder?

If you don't have any, a pinch of cinnamon and a whole star anise give a similar aromatic direction. The result won't be identical but it will still be fragrant and balanced.

How long does it take to make a bak kut teh, pork ribs in a garlic and pepper broth, with rice?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bak kut teh, pork ribs in a garlic and pepper broth, with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bak kut teh, pork ribs in a garlic and pepper broth, with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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