Keto Bak Kut Teh (Pork Rib Broth)

Ingredients

• about 910 g Pork Ribs
• 8 cups Water
• 8 cloves Garlic
• 3 whole Star Anise
• 1 small Cinnamon Stick
• 1 tbsp White Peppercorns
• 2 tbsp Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tsp Salt
• 1 cup Mushroom

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

Instructions

1. 1Place the about 910 g Pork Ribs in a large pot or Dutch oven. Add enough water to cover the ribs completely. Bring the water to a rolling boil over high heat, about 100°C. Boil for 5 minutes. Drain the ribs in a colander and rinse them under cool running water to remove any impurities.
2. 2Return the blanched about 910 g Pork Ribs to the clean large pot or Dutch oven. Add the 8 cups Water, 8 cloves Garlic (peeled but left whole), 3 whole Star Anise, 1 small Cinnamon Stick, and 1 tbsp White Peppercorns. Stir in the 2 tbsp Soy Sauce, 1 tbsp Dark Soy Sauce, and 1 tsp Salt.
3. 3Bring the contents of the pot to a rolling boil over high heat, about 100°C. Once boiling, immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 45 minutes, or until the about 910 g Pork Ribs are very tender when poked with a fork. The broth should be fragrant with the spices.
4. 4Add the 1 cup Mushroom to the pot during the last 15 minutes of simmering. Continue to simmer, covered, until the mushrooms are tender.
5. 5Carefully ladle the hot Keto Bak Kut Teh into individual bowls. Serve immediately.

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