Bak Kut Teh
Singapore and Malaysia's pork rib broth with garlic and pepper. Learn why it's called "tea" and how to get fall-off-the-bone meat.
105 min
Easy
Singapur / Malasia
2 servings
The story behind
Pork rib soup for breakfast? In Singapore and Malaysia that is exactly the point, and the name says it plainly: bak kut teh translates from Hokkien as "pork bone tea." It is said to have been created by Chinese dockworkers in the late nineteenth century, men who needed something cheap, hot and fortifying to power long shifts at the harbor. From there grew two styles that still quietly compete for the tradition: Singapore's clear version, loaded with white pepper and garlic, and Malaysia's darker brew (above all in Klang), deepened by soy sauce and a handful of Chinese medicinal herbs. The technical heart is slow simmering the ribs for hours alongside whole heads of garlic, which soften and sweeten the broth until the meat falls cleanly from the bone. Bok choy goes in near the end so it stays crisp rather than collapsing. It is served with egg noodles or plain rice and, almost always, a separate pot of Chinese tea to cut the richness. Humble street food turned national emblem.
Instructions
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1Start by parboiling the ribs in hot water to get rid of any scum, then rinse them under cold water.
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2Place the ribs back in a clean pot with fresh water, the whole garlic heads, and your herbal spice mix.
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3Simmer on low heat for about 90 minutes; you want the broth to become deeply flavored and the meat tender.
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4Add the bok choy during the final minutes of cooking just to wilt it slightly.
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5Place your noodles in a deep bowl, arrange the ribs on top, and pour the piping hot herbal broth over everything.
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