Bak Ku Teh (Pork Rib Tea Soup)

• 1 lb pork back ribs, chopped into 2-inch lengths
• 1 large garlic clove, crushed
• 6 cups water
• 1 cinnamon stick
• 3 whole star anise
• 1 teaspoon whole white peppercorns
• 1 1/2 teaspoons sugar
• 3 teaspoons salt
• 3 tablespoons dark soy sauce (to taste)
• soy sauce (optional)
• red chile, thinly sliced (optional)
• steamed white rice (optional)

1. Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes.
2. Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce.
3. Reduce the heat to low and simmer until the pork is tender, about 45 minutes. Discard the excess fat from the soup before serving.
4. Serve the soup in deep bowls with 3 to 4 rib pieces per serving.
5. Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs. Serve bowl of rice on the side.

pork back ribs, garlic, water, cinnamon, star anise, whole white peppercorns, sugar, salt, soy sauce, soy sauce, red chile, steamed white rice

Taken from www.food.com/recipe/bak-ku-teh-pork-rib-tea-soup-423373 (may not work)