Singaporean · Lunch, Dinner
Bak kut teh (peppery pork rib soup)
Deeply peppery, garlicky pork broth simmered until fragrant and warming.
- Calories
- 451 kcal
- Protein
- 43 g
- Carbs
- 55 g
- Fat
- 7 g
- Prep
- 10 min
- Cook
- 40 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 170 g Pork tenderloin
- 5 cloves Garlic
- 1½ tsp Black pepper
- ½ tsp Cinnamon
- ½ tsp Chinese five spice
- ¾ tbsp Soy sauce (reduced salt)
- 55 g Jasmine rice
- 10 g Spring onions
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Simmer the pork with whole garlic cloves, pepper, cinnamon and five spice in 700ml water for 35 minutes until tender.
- Season the broth with soy sauce.
- Ladle the pork and peppery broth into a bowl.
- Scatter with spring onion and serve with the rice.
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