Back to 6 servings Soup 3 lbs pork spare ribs, cut into 2-inch pieces 1 lb pork belly, cut into bite-sized pieces, skin removed (optional) 1 head garlic, about 20 cloves, unpeeled, lightly crushed 1 tablespoon white peppercorns, lightly cracked 1 teaspoon black peppercorns, lightly cracked (optional) 3 star anise 1 stick cinnamon or cassia bark, about 3 inches 2 slices dong gui (Chinese angelica), optional 4 dried shiitake mushrooms, soaked in hot water 30 minutes, stems removed, caps halved 1 tablespoon rock sugar, optional 2 tablespoons light soy sauce, plus more to taste 1 tablespoon dark soy sauce, for color 1 tablespoon oyster sauce, optional 2 teaspoons salt, plus more to taste 6 fried tofu puffs, halved 4 oz enoki mushrooms, roots trimmed 4 oz iceberg lettuce, torn into pieces (optional) 6 cups water, plus more as needed Dip 2 tablespoons light soy sauce, for dip 2 bird's eye chilies, minced 2 cloves garlic, minced To serve cooked white rice, to serve youtiao (fried dough sticks), to serve cilantro, for garnish
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1 Step 1: Soak the dried shiitake in hot water for 30 minutes, then remove and discard the stems and halve the caps.2 Step 2: Parboil the ribs and pork belly in boiling water for 5 to 10 minutes until scum appears, then drain and rinse the meat under cold water to remove impurities.3 Step 3: Dry-toast the garlic in a skillet over medium-low heat until lightly charred in spots, about 5 minutes. Tie the peppercorns, star anise, cinnamon and dong gui in a muslin or cheesecloth sachet.4 Step 4: In a clean large pot, add the pork, 6 cups water, garlic and spice sachet and bring to a boil. Reduce to a low simmer and skim off any foam for the first 20 minutes.5 Step 5: Add the shiitake caps, light soy, dark soy, oyster sauce, rock sugar and salt. Simmer partially covered on low heat for about 1 hour 30 minutes, topping up with hot water as needed, until the pork is very tender and slides off the bone.6 Step 6: Taste the broth and adjust with soy sauce or salt for savoriness, or a little rock sugar for sweetness. Dilute with water if too strong.7 Step 7: Add the tofu puffs and simmer 5 minutes. Add the enoki and lettuce just before serving and cook 1 to 2 minutes until softened. Remove the spice sachet.8 Step 8: Mix the minced garlic and chilies into the light soy sauce for the dip. Ladle the soup into bowls, garnish with cilantro, and serve with rice, youtiao and the dip. Pork is ready when tender and no pink remains.getsaucepan.com/r/73e03caf-25aa-537a-82e1-e710d59470ae
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