Bak Kut Teh

• 3 pounds pork ribs, cut every second rib
• 1 gallon water
• 6 dried shiitake mushrooms
• 1 bunch whole scallion, For the Bak Kut Teh stock
• 1 tablespoon whole coriander seeds
• 5 pieces whole star anise
• 2 packs of Bak Kut Teh herbs (found in Asian specialty stores)
• 1/2 cup soy sauce
• 1 tablespoon oyster sauce
• A few dashes of white pepper powder
• salt to taste
• 1 sheet rice noodles, sliced into 1/2 inch strips
• 4 fresh Shiitake mushrooms, finely sliced
• 1 cup picked cilantro leaves
• 2 cups bean sprouts
• Diced pork meat, reserved from stock
• 4 , finely sliced
• 1/2 cup fish saue
• 1/2 cup lime juice
• 3 tablespoons white sugar

1. Place pork ribs in a heavy base pot, cover with cold water and boil the ribs until froth rises to the surface.
2. Allow to simmer for 10 minutes.
3. Remove ribs from the pot, discard water.
4. Clean pot thoroughly.
5. In the same pot add ribs, water, dried shiitake, scallions and whole spices.
6. On a low to medium heat bring to stock to a simmer.
7. Once simmering add spice bag and continue cooking for a 1 hour.
8. After 1 hour the meat should start falling of the bone.
9. At this point add the seasoning liquids and cook for a further 30 minutes.
10. Remove pork ribs from the stock, while still warm this is the best time to separate the meat.
11. Gently remove any bones and cartilage.
12. With your finger pull the pork.
13. Set aside

pork ribs, gallon water, shiitake mushrooms, scallion, coriander seeds, star anise, kut, soy sauce, oyster sauce, dashes of white pepper powder, salt, rice noodles, shiitake mushrooms, cilantro, bean sprouts, pork meat, fish saue, lime juice, white sugar

Taken from www.foodrepublic.com/recipes/bak-kut-teh-recipe/ (may not work)