Klang-Style Herbal Pork Rib Soup

What you need

• 1 kg (2 1/4 lb) pork spare ribs, cut into single ribs
• 2 whole garlic bulbs, unpeeled, root end trimmed
• 6 dried shiitake mushrooms, soaked in hot water for 30 min
• 15 g yu zhu, dried Solomon's seal slices
• 10 g chuan xiong, dried lovage root slices
• 3 slices dang gui, dried angelica root
• 1 cinnamon stick
• 2 star anise
• 1 tbsp white peppercorns, lightly cracked
• 2 l (8 cups) water
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 10 g goji berries, rinsed
• 1 tsp salt, or to taste
• steamed rice, for serving
• bird's eye chillies, sliced, for serving

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil. Add the ribs and boil for 2-3 min until grey scum rises.

2. 2

   Drain the ribs and rinse each one under running water. Wash out the pot.

3. 3

   Toast the garlic bulbs in a dry pan over medium heat until fragrant and lightly browned, 3-4 min.

4. 4

   Put the ribs, garlic, drained shiitake, yu zhu, chuan xiong, dang gui, cinnamon, star anise and peppercorns in the clean pot. Add the water.

5. 5

   Bring to a boil over high heat, then skim off any foam.

6. 6

   Stir in the light soy sauce and dark soy sauce. Lower the heat, cover with the lid slightly ajar and simmer gently for 1 1/2 h.

7. 7

   Add the goji berries and simmer until the meat is tender and pulls away from the bone, 15-20 min more.

8. 8

   Taste the soup and season with salt.

9. 9

   Serve in bowls with steamed rice and a dip of soy sauce with sliced chilli on the side.

Imported from nanyangkitchen.co. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.