Bak Kut Teh
dinner • Singapore
About Bak Kut Teh
Pork rib soup with herbs and garlic
How to Make Bak Kut Teh (Traditional & Healthy Version)
Bak Kut Teh, meaning "meat bone tea" in Hokkien, is a beloved Singaporean dish that captures the essence of Singapore's hawker culture and multicultural culinary scene. Traditionally enjoyed in bustling kopitiams, Bak Kut Teh is a peppery pork rib soup infused with a fragrant blend of garlic, white pepper, and aromatic herbs. Its origins trace back to the early Chinese immigrants, but today it stands as a national comfort food enjoyed by Singaporeans of all backgrounds. Modern Bak Kut Teh in Singapore boasts a lighter, more pepper-forward broth than other regional variants, making it both flavorful and ideal for health-conscious diners. Its warming, invigorating qualities make it a favorite not just for dinner but also for breakfast or lunch, often accompanied by steamed rice and youtiao (dough fritters). With fusion influences and a wide range of herbal additions, this dish evolves in the hands of each kopitiam chef, creating a uniquely Singaporean identity. Whether you’re savoring it at a hawker stall or preparing it at home, Bak Kut Teh is a nourishing, heartwarming meal perfect for anyone seeking authentic Singaporean flavors.
Ingredients(for 1 bowl with 2-3 pork ribs and soup)
- 400g Pork ribs (Short ribs, bone-in)
- 8 Garlic cloves (Whole, unpeeled)
- 2 tbsp White peppercorns (Crushed)
- 1.5 litres Water (Filtered)
- 1 tbsp Light soy sauce (Low sodium preferred)
- 1 tsp Dark soy sauce (Adds color)
- 1/2 tsp Salt (To taste)
- 100g Oyster mushrooms (Sliced) - optional
- 2 slices Dang gui (Angelica root) (Optional, for herbal aroma) - optional
- 2 stalks Spring onions (Chopped, for garnish)
Instructions
- 1
Blanch pork ribs in boiling water for 5 minutes to remove impurities. Drain and rinse under running water.
5 minutes
This step ensures a clear, clean-tasting broth.
- 2
In a large pot, add 1.5 litres of water. Bring to a boil, then add blanched pork ribs, garlic cloves, and crushed white peppercorns.
5 minutes
Crush the peppercorns for maximum flavor extraction.
- 3
Lower heat to medium and simmer for 10 minutes. Skim off any scum that appears on the surface.
10 minutes
Simmer gently to keep ribs tender.
- 4
Add light soy sauce, dark soy sauce, and salt. Stir to combine. Add optional oyster mushrooms and dang gui if using.
2 minutes
Adjust salt and soy sauce to taste for a balanced flavor.
Why This Dish is Healthy
This healthy Bak Kut Teh recipe is a smart choice for calorie-conscious eaters, as it uses lean pork, minimal oil, and lots of natural flavors from herbs and pepper. The broth is clear and not greasy, making it lighter than many other dinner options. With high protein and low carb content, it fits well in balanced diets and supports muscle health while helping you manage your weight.
Bak Kut Teh is high in protein thanks to lean pork ribs, and the addition of mushrooms boosts dietary fiber. The soup, made without added oils or fats, is low in saturated fat and calories. The garlic and white pepper offer anti-inflammatory benefits, while optional dang gui provides antioxidants. Rich in B vitamins, selenium, and zinc from the pork, this dish also offers potassium and magnesium from the mushrooms and spring onions. Choosing low-sodium soy sauce keeps sodium content in check.
Pro Tips
- 💡Tip 1: Use freshly cracked white pepper for a more aromatic broth.
- 💡Tip 2: Let the soup simmer gently to avoid toughening the pork.
- 💡Tip 3: Add a slice of dang gui for a subtle herbal note, but don’t overpower the pepper-garlic balance.
Storage & Serving
Store leftover Bak Kut Teh in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the meat’s tenderness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 32.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 25.0 g |
| Fiber | 1.0 g |
