Bak Kut Teh

• 2 lbs pork ribs, chopped
• 2 whole bulbs garlic, unpeeled, washed
• 2 whole star anise
• 1 cinnamon stick
• 1 tbsp white peppercorns, slightly crushed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 cup fried tofu puffs

Instructions

1. 1

   Blanch the pork ribs in boiling water for 5 minutes to remove scum. Drain and rinse.

2. 2

   In a clean large pot, add water (about 8 cups) and bring to a boil. Add the blanched pork ribs.

3. 3

   Add the whole heads of garlic (skins on), cinnamon, star anise, cloves, fennel seeds, and Bak Kut Teh herb sachet (if using) or loose herbs.

4. 4

   Season with soy sauce, dark soy sauce (for color), oyster sauce, salt, and white pepper.

5. 5

   Simmer gently, covered, for about 1.5 to 2 hours until the pork ribs are tender and falling off the bone.

6. 6

   Add the tofu puffs and mushrooms (if using) in the last 10 minutes of cooking.

7. 7

   Serve hot with steamed rice, youtiao (fried dough fritters), and a saucer of soy sauce with sliced chilies.