Pork Spare Rib Soup (Bah Kut Teh)

| Cuisine of Malaysia

Category: Malaysian

Ingredients

• 6 dried shitake mushrooms
• 1½ lb (680 g) pork spareribs, cut into 2-inch (5 cm) pieces
• 1 whole bulb garlic, unpeeled and slightly crushed
• 2 inches (5 cm) ginseng root, peeled and slightly crushed
• 3 cinnamon sticks
• 5 star anise pods
• 1 tbsp white peppercorns
• 1 tbsp black peppercorns
• 2 tsp sugar
• 1 tbsp dark soy sauce
• 6 shallots, finely sliced and fried until golden brown (optional)
• Salt
• Pepper

Instructions

1. Soak dried shitake mushrooms in 240 ml boiling water to reconstitute. Slice into strips when soft; reserve liquid for cooking.
2. In a stockpot, cover spareribs with cold water, then parboil ribs until froth rises to the surface.
3. Drain, briefly rinse spareribs under cold running water, and drain again.
4. In a casserole pan add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved liquid and additional water (to cover the meat).
5. Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string, and add to the pan.
6. Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender (about 45–60 minutes); occasionally skim off fat from the surface.
7. When the meat is almost falling off the bones; discard spice bag, season with salt and pepper and add dark soy sauce and sugar.

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