Traditional Bak Kut Teh: Herbal Pork Rib Soup with Aromatic Chinese Herbs
Authentic Singapore-style bak kut teh featuring tender pork ribs slow-simmered in a fragrant herbal broth. This comforting soup combines traditional Chinese medicine herbs with garlic and white pepper for a deeply nourishing meal.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Bak kut teh, literally meaning "meat bone tea," is one of Singapore's most beloved comfort foods. This iconic dish originated in the early 20th century among Hokkien immigrants who worked as coolies in the port areas. They created this nourishing soup using affordable pork ribs and traditional Chinese herbs, believing it would restore their strength after long days of manual labor. The beauty of bak kut teh lies in its deceptively simple appearance masking a complex depth of flavor. The clear, aromatic broth is the result of hours of gentle simmering, where pork ribs release their essence while Chinese herbs infuse the liquid with their medicinal properties. Each spoonful delivers tender meat that falls off the bone, accompanied by a warming broth that's both comforting and rejuvenating. While variations exist across different regions, the Singapore version typically features a lighter, more peppery broth compared to the darker, soy-sauce-heavy Malaysian style. The herbs used often include dang gui (angelica root), yu zhu (solomon's seal), and goji berries, creating a soup that's not only delicious but also believed to have health benefits according to traditional Chinese medicine.
- •Deeply nourishing – The combination of pork bones and Chinese herbs creates a nutrient-rich broth that's believed to boost energy and immunity
- •Incredibly tender meat – Long, slow simmering breaks down tough connective tissues, resulting in pork ribs that literally fall off the bone
- •Aromatic therapy – The fragrant herbal steam provides an almost spa-like experience that soothes both body and mind
- •Perfect comfort food – This warming soup is ideal for Singapore's air-conditioned environments and rainy days
- •Cultural authenticity – Making bak kut teh connects you to generations of Singaporean heritage and traditional cooking wisdom
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 kg pork spare ribs (cut into individual ribs)
- 300 g pork belly (skin-on, cut into chunks)
- 1 whole head garlic (separated into cloves, lightly crushed)
- 2.5 liters water
- 15 g dang gui (angelica root)
- 20 g yu zhu (solomon's seal)
- 15 g dang shen (codonopsis root)
- 10 g gan cao (licorice root)
- 15 g goji berries
- 6 pieces red dates (pitted)
- 2 tsp white peppercorns (crushed)
- 1 tsp salt (or to taste)
- 1 tbsp light soy sauce (optional)
Step-by-Step Instructions
- 1
Blanch the pork ribs and belly in a large pot of boiling water for 5 minutes to remove impurities. Drain and rinse the meat under cold running water, scrubbing away any scum or blood. This step is crucial for achieving a clear, clean-tasting broth.
~10 min
Tip: Add a splash of rice wine to the blanching water to help remove any gamey odors - 2
Rinse all the Chinese herbs under cold water and place them in a large muslin bag or cheesecloth. Tie the bag securely to prevent herbs from floating freely in the soup. If you don't have muslin bags, you can use a large tea strainer or simply add the herbs directly to the pot.
~5 min
- 3
In a large soup pot or slow cooker, add the blanched pork ribs and belly along with the crushed garlic cloves. Pour in the water and bring to a rolling boil over high heat. Once boiling, reduce heat to maintain a gentle simmer.
~10 min
Tip: Don't skip the garlic - it's essential for authentic bak kut teh flavor - 4
Add the herb packet to the simmering broth and cover the pot partially, leaving a small gap for steam to escape. Simmer on low heat for 2 hours, checking occasionally and adding more hot water if the liquid level drops too much. The broth should remain clear and aromatic.
~120 min
Tip: Keep the simmer very gentle - vigorous boiling will make the broth cloudy - 5
After 2 hours, remove the herb packet and discard it. The herbs will have imparted their flavor and medicinal properties to the broth. Taste the soup and season with salt, starting with 1 teaspoon and adjusting to your preference.
~5 min
- 6
Add the crushed white peppercorns and continue simmering for another 30 minutes. The pork should be extremely tender and the broth should have a rich, herbal aroma with a gentle peppery heat. The meat should easily pull away from the bones.
~30 min
Tip: White pepper is traditional - black pepper will change the authentic flavor profile - 7
Perform a final taste test and adjust seasoning with additional salt or a splash of light soy sauce if desired. The broth should be savory and aromatic but not overly salty. Remove any excess fat from the surface using a ladle or fat separator.
~5 min
- 8
Serve the bak kut teh hot in individual bowls, ensuring each portion gets both ribs and belly meat. Ladle the aromatic broth over the meat and garnish with fresh white pepper if desired. Traditionally served with steamed white rice, fried dough sticks (you tiao), and pickled vegetables.
~5 min
Tip: Serve immediately while piping hot for the best experience
How Do I Know It's Ready?
The pork is perfectly cooked when it easily falls off the bone with gentle pressure from a fork. The broth should be clear and aromatic, not cloudy or greasy. Taste for balanced flavors - herbal, savory, and mildly peppery without being overwhelming.
Frequently Asked Questions
You can find bak kut teh herb packets at most Chinese medicine halls, wet markets, and major supermarkets like NTUC FairPrice or Sheng Siong. Popular TCM shops in Chinatown or pre-packaged versions in the Asian section of Cold Storage are reliable options. Many shops also sell pre-mixed bak kut teh spice packets that contain all the necessary herbs in the right proportions.
Final Thoughts
I hope you enjoy making this Traditional Bak Kut Teh: Herbal Pork Rib Soup with Aromatic Chinese Herbs as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!