Entree: Singapore – Singapore Hawker Cuisine – 肉骨茶 ➤ Ròu gǔ chá (Pork rib soup simmered in a savory Chinese herbal broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) meaty pork ribs, cut into individual rib portions
- 10 cups (2.4 L) water
- 10 cloves garlic, left whole and unpeeled (about 40 g)
- 1 bak kut teh herbal tea bag or 10 g mixed dried Chinese medicinal herbs (dang gui, star anise, cinnamon, wolfberries, and angelica) (use one commercial herbal packet if available)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 g) sugar
- 1 tsp (2 g) coarse white pepper, plus extra to taste
- 2 tbsp (30 ml) vegetable oil (for blanching or optional searing)
- 2 stalks green onion, cut into 2-inch (5 cm) pieces, plus extra for garnish
- 1 tbsp (15 ml) sesame oil (optional)
- Steamed white rice, to serve (optional)
- Fried dough sticks (youtiao), to serve (optional)

Instructions

1. Rinse the pork ribs under cold water. Optional: blanch the ribs in boiling water 2 minutes to remove impurities, then drain and rinse.
2. In a large pot, combine the blanched ribs, 10 cups (2.4 L) water, whole garlic cloves, and the bak kut teh herbal bag or dried herb mix. Bring to a boil over high heat.
3. Skim any scum from the surface, then reduce heat to low and simmer gently, covered, for 1 hour.
4. After 1 hour, add light soy sauce, dark soy sauce, sugar, white pepper, and green onion pieces. Continue to simmer gently, uncovered, until ribs are tender and flavors have melded, about 45 minutes to 1 hour more.
5. Taste and adjust seasoning with additional soy or white pepper as desired. Stir in sesame oil if using for added aroma.
6. Serve the Bak Kut Teh hot with steamed white rice and fried dough sticks; garnish with sliced green onion and coarse white pepper to taste.