Gluten-Free Bak Kut Teh (Pork Rib Soup)

Instructions

1. 1Place the about 910 g Pork Ribs in a large pot and cover with water. Bring the water to a rolling boil over high heat for 5 minutes. You will see foam and impurities rise to the surface. Carefully drain the pork ribs and rinse them under cool running water to remove any residue.
2. 2Return the blanched about 910 g Pork Ribs to the large pot. Add the 8 cups of Water, 10 cloves of Garlic (peeled but left whole), 1 tbsp White Peppercorns (whole), 3 Star Anise, and 1 small Cinnamon Stick.
3. 3Bring the contents of the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for at least 1 hour and 30 minutes, or until the pork ribs are very tender when pierced with a fork. The aroma should be fragrant.
4. 4While the ribs are simmering, prepare the 6 Dried Shiitake Mushrooms by soaking them in warm water for about 20 minutes until softened. Squeeze out excess water, remove and discard the tough stems, and slice the mushroom caps if desired. Add the prepared mushrooms to the pot during the last 30 minutes of simmering.
5. 5Once the pork ribs are tender, stir in the 2 tbsp Light Soy Sauce (Gluten-Free), 1 tbsp Dark Soy Sauce (Gluten-Free), and 1 tsp Salt. Let the soup simmer for another 5 minutes to allow the flavors to meld.
6. 6Wash the 1 head of Lettuce. Tear the leaves into bite-sized pieces. Serve the hot Bak Kut Teh immediately in bowls, with the torn lettuce leaves placed on top or on the side as a fresh garnish.