Bak Kut Teh

Bak Kut Teh, which literally means pork bone tea, is a dish made up of pork ribs simmered into a broth of fragrant herbs and spices like garlic, cinnamon, star anise, and coriander. Despite its name, this pork bone tea dish does not contain any tea. Some explanations would say that the meal is paired with some Chinese tea, while others would say that the color of the soup is similar to that of the tea.

Bak Kut Teh is said to have originated from the Fujian province of China, and was introduced in Singapore through the immigrants from Hokkien who transferred to the region. This dish is said to be a hearty and filling breakfast for the Chinese coolies before they start their work.

This pork rib soup recipe is usually eaten with steamed rice, dough fritters, vegetables, and braised bean curd skin. It is served with some soy sauce for the dip, where chili and minced garlic could be added. It is preferred to pair the dish with some Chinese tea to help wash down the oil and fat from your meal.

There are three famous types of Bak Kut Teh – Teochew, Hokkien, and Cantonese.

Teochew Bak Kut Teh has a light-colored soup seasoned with some pepper, soy sauce, and garlic.

Hokkien people enjoy strong flavored soups, which is why their Bak Kut Teh recipe has more herbs and soy sauce, making the dish darker, thicker, and more fragrant.

The Cantonese are fond of herbal soups, which is why their take on Bak Kut Teh is by adding some medicinal herbs to the recipe. They also add some mushrooms, Chinese cabbage, and dried tofu.

There are also some other variants of Bak Kut Teh that do not contain any pork. Some of these recipes would substitute pork with mutton, beef, or ostrich meat. This new variety was introduced to cater to the Muslim community. Many Bak Kut Teh stalls can be found in Geylang or Balestier Road.