Bak Kut Teh (Pork Rib Soup) (Shellfish-Free)

Ingredients

• about 910 g Pork Ribs
• 2 heads Garlic (whole heads)
• 2 tablespoons White Peppercorns
• 3 pieces Star Anise
• 1 piece Cinnamon Stick
• 4 tablespoons Soy Sauce (light)
• 2 tablespoons Soy Sauce (dark)
• 8 cups Water
• 6 pieces Dried Shiitake Mushrooms (optional)
• 2 pieces You Tiao (Fried Dough Sticks, optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Blanch pork ribs in boiling water for 5 minutes to remove impurities. Drain.
2. 2In a large pot, combine pork ribs, garlic heads, white peppercorns, star anise, cinnamon stick, light soy sauce, dark soy sauce, and water.
3. 3If using, add dried shiitake mushrooms.
4. 4Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or until pork ribs are tender.
5. 5Serve hot, with You Tiao for dipping, if desired.

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