Pork Spare Rib Soup (Bah Kut Teh)

Instructions

Soak the dried shitake mushrooms in 240 ml of boiling water until soft. Slice them into strips and keep the soaking liquid, as it goes into the soup.

Put the spareribs in a stockpot and cover them with cold water. Bring to a boil until froth rises to the surface.

Drain the ribs, rinse them briefly under cold running water, and drain again to leave them clean of scum.

Place the ribs in a casserole pan with the garlic bulb, ginseng root, sliced mushrooms and the reserved soaking liquid. Add enough extra water to cover the meat.

Tie the cinnamon, star anise, white peppercorns and black peppercorns in a piece of cheesecloth with string, and drop the bundle into the pan.

Bring the pan slowly to a boil, then cover it and lower the heat to a simmer. Cook for about 45 to 60 minutes, skimming fat from the surface now and then, until the pork is very tender.

When the meat is almost falling off the bones, remove and discard the spice bag. Season with salt and pepper, then stir in the dark soy sauce and sugar. If using the fried shallots, scatter them over the top.