Don Signature Crab - Singapore Food Guide

Bak Kut Teh (Peppery Teochew Style)

A Singapore-style, peppery Teochew bak kut teh of pork ribs simmered in a clear, aromatic pepper-broth — perfect for family dinners or late-night supper at a kopitiam.

Bak Kut Teh (Peppery Teochew Style)

About this dish

Bak Kut Teh (Peppery Teochew Style) is the pepper-forward version of the beloved pork-rib soup you’ll find across Singapore’s kopitiams and heartland hawker centres. Unlike the herbal variation, the Teochew style uses cracked white and black peppercorns and lots of garlic to create a bright, warming broth that cuts through the richness of pork ribs — an ideal dish for rainy evenings in Tiong Bahru or a simple family dinner in a HDB flat.

This version is designed for the home cook: a straightforward simmer on the stove or quick pressure-cooker route for busy parents. The broth is clear but intense, with fragrant garlic, whole peppercorns and light soya for balance; textures are tender, fork-falling pork contrasted with crunchy youtiao, tofu puffs and blanched lettuce. Singaporeans often pair it with steamed rice or deep-fried dough (you tiao) and a side of chopped garlic in light soy — imagine grabbing a bowl at a hawker centre and slurping with a spoon of peppery goodness.

Serve it family-style for a weekday feast, a comforting supper after a late shift, or as part of a zi char spread. It also keeps well: flavours deepen overnight, making it great for next-day lunch boxes. Local twists and tips — from adding mushrooms or tau pok to swapping in spare ribs from NTUC or Cold Storage — make this a practical and beloved Singapore comfort dish.

Ingredients

  • 1.2 kg pork spare ribs (cut into 4–6 cm pieces), blanch if preferred
  • 2 litres water (or pork bone stock for extra depth)
  • 2 tbsp whole white peppercorns, lightly crushed
  • 1 tsp whole black peppercorns, optional for extra bite
  • 10–12 cloves garlic, skin left on and bruised
  • 2–3 slices fresh ginger (15 g), smashed
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce (optional, for umami)
  • 1 tsp sesame oil
  • 1 tsp rock sugar or 1 tbsp cane sugar
  • 1 tbsp Shaoxing wine or dry sherry (optional)
  • 2 star anise (optional, for subtle background spice)
  • 200 g firm tofu puffs (tau pok), halved
  • 100 g enoki or straw mushrooms (optional)
  • 1 small head romaine or baby lettuce, leaves separated and blanched for serving
  • 2–3 stalks spring onions, sliced scallions for garnish
  • Coriander leaves for garnish (optional)
  • You tiao (fried dough sticks) or steamed rice, to serve
  • Condiment: chopped raw garlic mixed with light soy and a splash of vinegar
  • Salt to taste
  • White pepper powder, to adjust heat at the table

Step-by-Step Method

  1. 1. Prepare the ribs: Rinse pork ribs and optionally blanch in boiling water for 3–4 minutes to remove scum. Drain and rinse under running water; set aside.
  2. 2. Toast and crush peppercorns: Dry-toast the white peppercorns in a small pan over medium heat for 1–2 minutes until fragrant, then lightly crush with a mortar and pestle. This boosts the pepper aroma like a Teochew stall.
  3. 3. Build the broth: In a large pot, add 2 litres water, blanched ribs, bruised garlic, smashed ginger, toasted crushed peppercorns, and star anise if using. Bring to a rolling boil on high heat.
  4. 4. Simmer gently: Once boiling, reduce to low-medium heat and simmer uncovered for 45–60 minutes until ribs are tender and collagen has started to dissolve. Skim any scum occasionally for a clearer broth.
  5. 5. Season: Add light soy sauce, oyster sauce (if using), sesame oil, Shaoxing wine, and rock sugar. Taste and adjust — add salt or more light soy for savoriness, and white pepper powder if you want it spicier, similar to a zi char stall's adjustment.
  6. 6. Add tofu puffs and mushrooms: 10–12 minutes before finishing, add tofu puffs and mushrooms so they soak up the peppery broth without turning soggy.
  7. 7. Finish and rest: Turn off heat and let the soup rest for 5 minutes to allow flavours to meld. Remove star anise if used.
  8. 8. Alternative fast method: Use a pressure cooker — cook on high pressure for 20–25 minutes, then release and season as above. Great for busy weeknights or when you want softer ribs quickly.
  9. 9. Serve hot: Ladle ribs and broth into bowls, garnish with sliced spring onions and coriander. Serve immediately with steamed rice or you tiao and a small dish of chopped raw garlic in light soy for dipping.
  10. 10. Storage: Cool quickly and refrigerate up to 3 days or freeze portions. Reheat gently and add a splash of hot water if the broth concentrates too much.

Tips & Serving Ideas

  • Use a mix of spare ribs and pork neck bones if you want extra collagen and a richer mouthfeel; supermarket chains like NTUC FairPrice and Cold Storage usually stock both.
  • Toast whole white peppercorns briefly before crushing to brighten the pepper aroma — this is a trademark of the peppery Teochew style.
  • If short on time, pressure-cook for 20–25 minutes instead of simmering; thawed frozen ribs work fine and are convenient for last-minute meals.
  • Adjust heat by adding more white pepper powder at the table; Singaporeans often customise their bowl like a hawker stall—spicier for supper, milder for kids.
  • For a clearer broth, skim scum during the first 10 minutes of simmering and avoid boiling too vigorously; a gentle simmer keeps the soup clear and clean-tasting.
  • Leftovers taste even better the next day as flavours mature — reheat gently and add a splash of water if the broth has reduced.
  • Swap tofu puffs for firm tofu or add mushrooms and lettuce for texture; all are common variations you’ll see across zi char stalls and kopitiam menus.

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