Singapore Style Teochew Peppery Bakuteh aka Pork Rib Tea

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1. 1Step 1: Pan fry the sichuan peppercorns, white peppercorns and black peppercorns until aromatic under medium heat. Use something heavy to break the peppercorns and transfer all the other ingredients to a soup bag.
2. 2Step 2: In a pot of hot boiling water, blanch all the pork ribs until the external is set and no more blood water. Rinse the pork rib under tap water to get rid of any scums.
3. 3Step 3: In a pressure cooker pot, put the garlics, pork ribs and the spice bag. Add 1.5 litres of water and pressure cook for 15 minutes. You can always boil the soup over the stove. Once the soup is boiling, reduce the heat and simmer until the pork rib is soft.
4. 4Step 4: For vegetables, transfer some soup over to another pot, bring to boil and add in the vegetables and mushrooms of your choice.
5. 5Step 5: Best served with hot steaming white rice and red cut chilli dipped in caramelized sticky dark soya sauce.