Bak Ku Teh (Pork Rib Tea Soup)

• 1 pound pork ribs back ribs, chopped into 2-inch lengths
• 1 large garlic cloves crushed
• 6 cups water
• 1 each cinnamon sticks
• 3 each star anise whole
• 1 teaspoon white peppercorns whole
• 1 1/2 teaspoons sugar
• 3 teaspoons salt
• 3 tablespoons soy sauce, dark or to taste
• 2 tablespoons shallots crisp fried flakes
• 1 x soy sauce, tamari
• 1 x red chili peppers thinly sliced, for dipping
• 2 each chinese crullers sliced (optional)
• 1 x rice steamed, white

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.
3. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce.
4. Reduce the heat to low and simmer until the pork is tender, about 45 minutes.
5. Discard the excess fat from the soup before serving.
6. Serve the soup in deep bowls with 3 to 4 rib pieces per serving and shallot flakes scattered over the top.
7. Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs.

pork ribs, garlic, water, cinnamon sticks, white peppercorns, sugar, salt, soy sauce, shallots crisp fried flakes, soy sauce, red chili peppers, chinese crullers, rice

Taken from recipeland.com/recipe/v/bak-ku-teh-pork-rib-tea-soup-3821 (may not work)