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.
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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!!
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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
Traci says
This is a showstopper...and such a great way to prepare pork ribs. Thanks for sharing!
Danielle says
You're welcome Traci 🙂
Jessica Formicola says
I'm always looking for new Instant Pot recipes. This one looks great and I can't wait to try it!
Danielle says
Hope you love it Jessica!
Colleen says
I've never tried Bak Kut Teh, but I love all Asian recipes, and this is now on my radar, so I'm saving this recipe. Thank you!
Danielle says
You're welcome Colleen!
Elizabeth says
This looks so filling and tasty! I can't wait to give it a try--as soon as the weather starts getting colder I immediately start craving hot soups!
Danielle says
Hope you love it Elizabeth!
Katie Crenshaw says
I have never even heard of Bak Kut Teh before, but now I am DYING TO TRY IT!!! This looks so flavorful and comforting. I love the spicy heat in this! It is perfect for waking up my sinuses. Can't wait to make this. Pinning now to make for this week! I am so excited.
Danielle says
It's sooooo good Katie! The first time I had it I fell in love and knew I needed to learn how to recreate it 🙂 Hope you get a chance to try it!
Healthy World Cuisine says
Bone broth is so good for you! Especially now with the change of season we need to be especially good to our bodies. This delicious dish ticks all the boxes for delicious and nourishing. Personally, no can do winter either. My blood has gone too thin living in Asia. LOL
Danielle says
Right? I hate winter which is why I live in San Diego...but it's still too cold for my blood LOL! We spent some time in Singapore and I was in love with the heat 🙂
Emese says
The heart of all Asian dishes is the seasoning. I love that they have something sweet, something sour, something spicy, but everything still blends perfectly together.
Danielle says
I totally agree! There are just so many great flavors that meld together so well.
Kate says
Sounds so yummy and comforting! I'll make to make this this week!
Danielle says
Hope you love it Kate!
Kristen says
These ribs are delicious! Thank you for the great recipe!
Danielle says
You're welcome Kristen!
Jen says
My husband wouldn't stop raving about this! Thank you so much for a great dinner idea that took us out of our normal routine.
Danielle says
I'm so glad you guys liked it!
David says
Looks delicious! Interesting contrast to the US where something like this would be featured for breakfast in Asia! When I visited Singapore seems like I was mostly served fish, would like to have had a bowl of this.
Danielle says
Thanks david! I had this for the first time in Singapore and just fell in love 🙂
Dannii says
This looks like a big bowl of comfort.YUM!
Danielle says
Thanks Dannii!
Veena Azmanov says
This sounds interesting and unique for a breakfast option. Need to try making this someday soon.
Danielle says
Hope you get a chance to try it Veena!
Traci says
What a fun Instant Pot recipe! These flavors run deep with so many layers. Thanks for sharing another winner!
Danielle says
Thanks traci!
Mahy says
I've always wanted to explore Singaporean cuisine a bit more! I mean, every Singaporean dish that I've tried has been outstanding - the flavor, the ingredient mix... Really excited to try this Bak Kut Teh - your images look amazing!
Danielle says
Thanks so much Mahy! We love Singaporean food over here too 🙂
Demeter says
This sounds like it would be perfect to cozy up to on a cold day. It's so fun trying new recipes, thanks!
Danielle says
You're welcome Demeter!