Bak Kut Teh Peppery Pork Rib Soup

By AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

A clear, deeply savory Teochew-style pork rib broth driven by an assertive hit of whole white and black peppercorns, slow-simmered with garlic and light soy until the ribs surrender their collagen into a silky, restorative soup. Served with crispy you tiao dough fritters and a punchy dark soy-chilli dipping sauce on the side. This Asian recipe, ready in about 110 minutes, pairs whole white peppercorns, whole black peppercorns, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 kg pork baby back ribs, cut into individual ribs
• 3 tbsp whole white peppercorns
• 1 tbsp whole black peppercorns
• 2 garlic heads, unpeeled and lightly crushed
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp salt
• 1 tsp sugar
• 2 litres water
• 8 dried shiitake mushrooms, soaked and stems trimmed
• 200 g firm tofu, cut into cubes
• 100 g enoki mushrooms, trimmed
• 4 you tiao (Chinese dough fritters), store-bought
• 3 tbsp dark soy sauce, for dipping
• 4 fresh bird's eye chillies, sliced, for dipping
• 2 cloves garlic, minced, for dipping
• to serve steamed jasmine rice
• 3 stalks spring onions, sliced, to garnish
• 2 tbsp fried shallots, to garnish

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Blanch the pork ribs in boiling water for 5 minutes to remove impurities. Rinse under cold water and set aside.
2. Step 2: Toast white and black peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Coarsely crush using a mortar and pestle — you want cracked pieces, not powder.
3. Step 3: Place the blanched ribs, crushed peppercorns, and whole garlic heads in a large pot. Cover with 2 litres of water and bring to a boil.
4. Step 4: Skim any foam from the surface. Add light soy sauce, dark soy sauce, oyster sauce, salt, and sugar.
5. Step 5: Reduce heat to a low simmer. Add soaked shiitake mushrooms. Cover and simmer for 1 hour 15 minutes until the ribs are very tender and the broth has turned a light amber with a pronounced peppery aroma.
6. Step 6: Add firm tofu cubes and enoki mushrooms. Simmer uncovered for 10 minutes.
7. Step 7: Taste the broth and adjust seasoning — it should be peppery, savory, and clear, not muddy or overly salty.
8. Step 8: Prepare the dipping sauce: combine dark soy sauce, sliced bird's eye chillies, and minced garlic in a small bowl.
9. Step 9: Slice or warm the you tiao fritters. They are meant for dipping into the soup.
10. Step 10: Ladle the soup into clay pots or deep bowls, ensuring each serving has ribs, mushrooms, and tofu. Garnish with spring onions and fried shallots. Serve with steamed jasmine rice, the dipping sauce, and you tiao on the side.