So sweet of u
Here:
[ Pork Rib 'Pork Bone' Tea ]
INGREDIENTS for Bak Kut Teh :
1½ lb country-style pork spareribs, cut into 2-inch pieces
1 whole bulb garlic, unpeeled, slightly crushed
2-inch ginseng root, peeled, slightly crushed
3 cinnamon sticks
5 star anise
1 tbsp white peppercorns
1 tbsp black peppercorns
2 tsp sugar
1 tbsp dark soy sauce
6 dried shitake mushrooms
6 shallots, finely sliced and fried golden brown [optional]
salt and pepper
To Prepare Bak Kut Teh :
Soak dried shitake mushrooms in 1 cup of boiling water to reconstitute, when soft slice into strips; reserve liquid for cooking
In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to the surface
Drain, briefly rinse spareribs under cold running water and drain again
In a clay pot [no preheating] add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved [shitake] liquid and additional water [to cover the meat], and season with salt and pepper
Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string and add to the clay pot
Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender, about 45 mins to 1 hr; occasionally skim off fat from the surface
When the meat is almost falling off the bones, discard spice bag, add dark soy sauce and sugar
Garnish with fried shallots, serve hot with steamed rice or Chinese crullers [a light fried dough bread]. Serve with Special chili dipping sauce or chili dipping sauce!
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