Singapore Teochew Bak Kut Teh

Saw this post of Wendy's [Table for 2 or More] which reminds me of the pork ribs soup which I had long ago when we [my hubby and I] visited my late father in-law in JB.  I remembered he took us to a restaurant which serves very nice Teochew Bak Kut Teh, Peppery Pig Tripe Soup and Red Braised Pig Trotter.  I remembered the soup was very peppery and fragrant.

According tothe recipe, it is not a difficult soup to prepare.  The ribs are cooked to tender but do not separate from the bones.  Dip in garlic, chilli and soya sauce, hmmm... very tasty.  Good soup for a rainy night.

Recipe Source - adapted from [Table for 2 or More]  - I cooked 1/2 portion of this recipe [enough for 3]

Ingredients

1 kg meaty pork ribs - cut in 2" pieces

6-7 bulbs [200 gm] garlic - separated but skin intact

1 tbsp white peppercorns - good quality ones [cracked and lightly toasted]

2 litres of water

salt to taste

some light soy sauce when serving

1. Blanch pork ribs in boiling water for 1-2 minutes.  Drain and rinse under running water to remove the scums.
2. Bring water to boil in a pot.
3. Put in the garlic and peppercorns, followed by the pork ribs.  Bring to boil again.
4. Add in salt to taste, cover and reduce to medium low heat and simmer for about 1 hour or until the ribs are tender but does not drop off from the bones.
5. Season to taste, off heat and add some light soy sauce before serving.
6. Serve hot with white rice, garlic/chilli sauce.
   
   
   
   
   

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