If you’ve ever wanted a breakfast that punches you in the taste buds with peppery, garlicky goodness, meet Bak Kut Teh — Singapore’s pork rib soup that’s as comforting as a warm hug from your favorite food-loving aunt.
It’s meaty, it’s brothy, it’s pepper-forward, and thanks to the Instant Pot, it comes together way faster than the traditional simmer-all-day method. In Singapore, it’s totally normal to eat this first thing in the morning… but I’ll be honest — I eat it whenever I want. Midnight snack? Absolutely. Rainy-day lunch? You bet.
Why This Recipe Works
- Instant Pot magic — All the flavor without waiting hours.
- Perfect ribs — The fattiness from the cut pork ribs melts into the broth, and the meat is so tender it’s practically waving the bone goodbye.
- The dip of dreams — Indonesian sweet soy sauce (kecap manis) is your pork’s new best friend.
- Complete meal — Served with steamed rice, fresh Thai chilies, and kecap manis, this soup isn’t just satisfying… it’s an experience.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
What is My Take on Singapore Bak Kut Teh?
Bak Kut Teh literally means “meat bone tea” — although, spoiler alert, there’s no actual tea in the soup. It’s all about simmering pork ribs in a broth loaded with garlic, spices, and (in this case) a double dose of black and white pepper.
Singapore-style Bak Kut Teh is clear, bright, and peppery. Malaysian-style? More herbal, with hard-to-find ingredients if you’re cooking outside Southeast Asia. Both are amazing, but today we’re leaning Singaporean. Think “peppery soup that wakes you up faster than your morning coffee.” Learn how to make Malaysian Bak Kut Teh.
Make it a Meal
Bak Kut Teh might be the star of the show, but the sides are the dazzling supporting cast that make the whole performance unforgettable.
Easy Side Dishes
Here’s how to turn your steaming bowl of pork rib soup into a proper feast:
- Steamed white rice (perfect for soaking up all that broth).
- Fresh sliced chilies + kecap manis (Malaysian sweet soy sauce — link to buy in the recipe card).
- Sauteed greens (like these from Omnivore’s Cookbook).
Jump to:
The Ingredients
- Baby back ribs work the best because they are shorter and easier to fit in a bowl. However, any pork ribs can be substituted in a pinch.
- Kecap Manis is an Indonesian sweet soy sauce that tastes slightly like molasses. It's served with the Thai chilies as a dipping sauce for the pork. Buy Kecap Manis.
- Star anise is a whole spice shaped like a star that has a flavor reminiscent of licorice. Buy Star Anise.
- Dark soy sauce has a thicker consistency, and tends to have a more intense flavor (check out these substitutes for dark soy sauce). It is less salty than it's lighter counterpart. Buy Dark Soy Sauce.
- Palm sugar is an unrefined sugar with a deep flavor that is hard to replicate. Dark brown sugar would be the closest substitute. Buy Palm Sugar.
- Oyster sauce is made with oysters and soy sauce, and has a slightly sweet, umami taste. It's used in a lot of Chinese and other dishes. Buy Oyster Sauce.
You can make your own pork broth, or you can buy pork broth.
The whole list of ingredients and quantities is included in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: First, remove the membrane from the back of the ribs. Watch this video on how to remove the membrane. Then, using a cleaver or sharp knife, cut the ribs into individual ribs.
Step2: Boil the pork ribs in a large pot for 10-15 minute. This helps to clean them and ensures that your soup broth is clear. Drain the ribs.
Step3: Add all ingredients except the green onions, tofu, Thai chilies and Kecap manis to the Instant Pot. Cook on high pressure for 45 minutes.
Step4: Use the quick release to release the pressure and turn the Instant Pot to the saute setting.
Step5: Add the green onions and tofu cubes and simmer for 3 minutes. Turn the Instant Pot off and serve soup in bowls garnished with Thai chilies.
Step6: Serve with a side of Kecap manis and Thai chilies for dipping, and well as a side of rice.
How to Keep the Soup Clear
Boiling and rinsing/scrubbing the ribs after boiling is essential for making sure you have a nice, clear broth. Boiling the ribs allows the blood to cook out of the bones. Rinsing them after boiling ensures all this blood has been rinsed off.
Expert Tips
- For crystal-clear broth, always boil and rinse the ribs first — it removes the blood and bits that can cloud the soup.
- Thai chilies are spicy. Adjust your garnish to your personal heat tolerance.
- For less tender meat, reduce the cook time to 40 minutes.
- Substitutions:
- Skip the tofu puffs if you must, but I promise they soak up the broth in the best way.
- Regular soy sauce for dark soy sauce.
- Dark brown sugar for palm sugar.
- Hoisin sauce for kecap manis (slightly different flavor).
Frequently Asked Questions
This soup can be made in advance. I recommend not adding the tofu puff until reheating. reheat on the stove and bring to simmering. Add the tofu and cook 2-3 minutes. Serve.
It is commonly thought that bak kut teh is healthy due to it's herbal qualities. However, the Singapore version has less herbs. Also, the pork ribs contain saturated fat, which is not healthy.
You can freeze this soup, however, the tofu puffs do not reheat very well. If you plan to freeze it, don't add the tofu puffs. Add them when reheated to simmering on the stove. Can be store in an airtight container for up to 3 months.
Storing Instructions
Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove so the ribs stay tender.
Favorite Asian Inspired Recipes
Easy Instant Pot Recipes
- Instant Pot Vietnamese Pho;
- Instant Pot Ramen;
- Instant Pot Coq Au Vin;
- Instant Pot Paprika Chicken;
- Browse ALL the Instant Pot Recipes!!
Don't forget to sign up for the email list (don't worry, it's only one a week and it's packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!
Did you make this Bak Kut Teh recipe? rate the recipe and leave me a comment to let me know how it comes out!
Recipe
Instant Pot Bak Kut teh (Pork Ribs Soup)
Ingredients
- 2 pounds pork ribs
- 4 cups water
- 4 cups pork broth
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 2 whole star anise
- 10 garlic cloves peeled
- 1 tablespoon dark soy sauce
- 1 tablespoon palm sugar
- 1 tablespoon oyster sauce
- 10 dried shiitake mushrooms soaked and halved
- 1 teaspoon salt to taste
- 1 bunch green onions cut in 2-3" pieces
- 6 ounces fried tofu cubed
- 10 red Thai chilies sliced
- ⅛ cup Kecap manis Indonesian sweet soy sauce - for serving
Instructions
- First, remove the membrane from the back of the ribs. Watch this video on how to remove the membrane. Then, using a cleaver or sharp knife, cut the ribs into individual ribs.
- Boil the pork ribs in a large pot for 10-15 minute, then drain.
- Add all ingredients except the green onions, tofu, Thai chilies and Kecap manis to the Instant Pot. Cook on high pressure for 45 minutes.
- Use the quick release to release the pressure and turn the Instant Pot to the saute setting.
- Add the green onions and tofu cubes and simmer for 3 minutes. Turn the Instant Pot off and serve soup in bowls garnished with Thai chilies.
- Serve with a side of Kecap manis and Thai chilies for dipping, and well as a side of rice.
Expert Tips:
- To keep the soup clear, make sure to boil and rinse the pork ribs before adding them to the Instant Pot. This helps to clean the ribs and enables any blood to cook out that would normally cloud a broth;
- Add as many or few Thai chilies as garnish as you prefer. They can be very spicy, so be careful!
- If you prefer less fall-off-the-bone tender pork, decrease the pressure cook time to 40 minutes;
- Regular soy sauce can be substituted for dark soy sauce if needed;
- Dark brown sugar can be substituted for palm sugar;
- You can substitute hoisin sauce for the kecap manis, but the flavor will not be the same;
- The tofu puffs can be left out if desired, however, I highly recommend them;
Nutrition
Carson Galdo says
some genuinely great info , Gladiolus I found this.
Danielle says
I'm happy to hear it - hope you enjoy!
Cindy Louie says
is 45 min HP cook time kinda of long?
Danielle says
I found 45 minutes to work quite well. Did you have specific issues with the cook time?
Nicoletta De Angelis Nardelli says
I'm sure my husband could it this for breakfast! 😉 It looks fantastic, the broth so clear (thanks for the tips!). The tofu puffs are great in there, too!
Danielle says
The tofu puffs are my favorite part!
Tammy says
This is soup for the soul! What a marvelous recipe. I need to get an instant pot but this is for a sure a keeper!
Danielle says
Thanks Tammy!
Sharon says
Another delicious instant pot recipe to try and this one is making an authentic meal in little time. Win, win!
Danielle says
Thanks Sharon 🙂
Lorie says
This reminds me of a dish we had in Indonesia years ago. Can’t wait to try this one and go down memory lane!
Danielle says
Hope you get a chance to try it Lorie!
Aleta says
Oh yes, another Instant Pot recipe I am soooo excited about! This pork rib soup looks amazing, has all my favourite ingredient. Thanks for sharing!
Danielle says
You're welcome Aleta!
GUNJAN C Dudani says
You wont believe but the other day I was reading this recipe of yours. I love the your description and the way you explain your recipes in so much detail yet it never gets boring.
Danielle says
Awww thanks so much 🙂
Elaine Benoit says
I've never had bak kut teh before but your recipe is perfect because it shows me how easy it is! The soup looks outstanding and delicious!
Danielle says
Thanks Elaine!
Jacqui Debono says
I really like having things other than eggs for breakfast. This is nutritious and looks really tasty! And even better I can use the instant pot!
Danielle says
I totally agree - I'll eat soup for breakfast every day!
Amanda says
I'm definitely making this soup all fall and winter long! The ribs give it such a rich depth, and the Instant Pot makes it super easy. Thanks for sharing!
Danielle says
You're welcome Amanda! It's definitely a great winter soup!
Jess says
What a fantastic looking and sounding soup! I want to dive right in!
Danielle says
Thanks Jess!
Chef Dennis says
I love Asian recipes and this Instant Pot Bak Kut Teh Recipe (Pork Ribs Soup) looks really deliciously comforting! It made me want to sit down and relax for a while.
Danielle says
That's totally what it does for you 🙂
Ben says
Get in my belly! No seriously. I'm getting this into my belly as soon as possible. Pork is my favorite protein source, and I love the flavors used in this soup. Looks good!
Danielle says
Thanks so much Ben! Hope you love it 🙂