Back to 6 servings Soup 2.5 pounds pork spare ribs, cut into individual ribs or 2-inch pieces 1 pound pork belly, cut into bite-sized pieces, skin removed (optional) 10 cups water 1 packet bak kut teh herb or spice packet, or the herb pack listed below 10 dried shiitake mushrooms, soaked, stems removed, halved 1 bulb garlic, cloves separated and lightly smashed, plus extra for finishing 1 tablespoon white peppercorns, lightly crushed, whole not ground 1 teaspoon black peppercorns, lightly crushed 3 star anise 1 stick cinnamon or cassia bark, about 3 inches 2 tablespoons dark soy sauce 2 tablespoons light soy sauce, plus more to taste 1 tablespoon rock sugar, or superfine sugar 1 tablespoon white vinegar 3 teaspoons salt, to taste 6 ounces fried tofu puffs, halved 6 ounces enoki mushrooms, trimmed (optional) Garnish 6 thin scallions, very thinly sliced coriander sprigs, to garnish Herb pack 1 tablespoon Chinese herbs, mixed (optional), Codonopsis, Chinese angelica (dang gui), lovage root (chuan xiong), Rehmannia root (shu di), licorice root, Solomon's seal, dried tangerine peel, 3 star anise, 1 cassia bark; wrapped in muslin To serve cooked white rice, to serve 5 youtiao (Chinese fried dough sticks), to serve sliced bird's eye chillies in soy sauce, to serve
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1 Step 1: Bring a large pot of water to a boil, add the pork ribs and belly, and boil for 5 to 10 minutes until scum rises. Drain, scrub the meat under cold water to remove blood and impurities, and rinse the pot.2 Step 2: Return the cleaned pork to the clean pot with 10 cups of fresh water. Bring to a simmer over medium-high heat, then reduce to low and skim off foam and fat for the first 15 to 20 minutes.3 Step 3: Add the garlic cloves, white and black peppercorns, star anise, cinnamon, and the herb packet or muslin bag of Chinese herbs (if using). Tie loose spices in muslin so they do not cloud the soup.4 Step 4: Add the soaked shiitake, dark soy sauce, light soy sauce, rock sugar and vinegar. Cover partially and simmer gently over low heat for about 1 hour, until the pork is very tender but still holds together.5 Step 5: Add the fried tofu puffs and enoki mushrooms and simmer for 10 minutes until softened. Remove and discard the muslin bag.6 Step 6: Season the soup with salt and extra light soy sauce to taste. Ladle hot broth, ribs, mushrooms and tofu into heated bowls, then scatter with scallions and coriander.7 Step 7: Bring the soup to the table right away, with bowls of steamed rice, youtiao, and a little dish of sliced chillies in soy sauce for dipping.getsaucepan.com/r/0624c647-e065-5e67-b836-3c0226360e16
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