Bak kut tehMalaysian pork rib soup

• 1 kg2.2 lb pork spare ribs, cut between the bones into 5-6 cm (2 in) pieces
• 300 g10 oz pork belly, in one piece; optional
• 2.5 l10 1/2 cups water
• 2 whole garlic bulbs, loose skin rubbed off, left whole
• 6 dried shiitake mushrooms, rinsed and soaked 20 minutes in warm water
• 10 g1/3 oz dang shen (codonopsis root, 党参), herb bag
• 10 g1/3 oz dang gui (Chinese angelica root, 当归), herb bag
• 8 g1/4 oz chuan xiong (lovage root, 川芎), herb bag
• 8 g1/4 oz shu di (cured rehmannia root, 熟地), herb bag
• 10 g1/3 oz yu zhu (Solomon's seal, 玉竹), herb bag
• 3 slices gan cao (liquorice root, 甘草), herb bag
• 1 piece dried tangerine peel (chen pi, 陈皮), herb bag
• 8 g2 sticks cassia bark (gui pi, 桂皮), herb bag
• 2 star anise, herb bag
• 1 tsp white peppercorns, lightly cracked; herb bag
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• salt and a pinch of sugar, to taste
• 4 fried tofu puffs (tau pok), halved; optional
• to serve: steamed rice, youtiao (fried dough sticks), chopped garlic and sliced bird's eye chilli in dark soy sauce, hot Chinese tea

Method

1. 1

   1. Tie all the herb-bag ingredients in a double layer of muslin (or use a ready-made Klang bak kut teh spice packet of about 40 g).

2. 2

   2. Put the ribs and pork belly in a pot, cover with cold water, bring to the boil and boil for 5 minutes. Drain and rinse the meat under running water to remove the scum.

3. 3

   3. In a clean large pot (a clay pot is traditional), bring the 2.5 l water to the boil with the herb bag, the garlic bulbs and the soaked shiitake. Simmer for 30 minutes to draw out the herbs.

4. 4

   4. Add the pork and the dark and light soy sauces. Bring back to a simmer, cover and cook very gently for 1 1/4-1 1/2 hours, until the ribs are tender but still hold to the bone. Top up with hot water if the meat is no longer covered.

5. 5

   5. Add the tofu puffs, if using, for the last 10 minutes.

6. 6

   6. Taste the broth and season with salt and a pinch of sugar. It should be dark, savoury and herbal, without tasting bitter or sweet. Remove the herb bag.

7. 7

   7. Lift out the pork belly and slice it. Serve the ribs, belly, mushrooms and garlic in bowls with plenty of broth, with rice, youtiao to dip, the garlic-chilli soy dip and Chinese tea on the side.