||Pork Rib Tea Soup (Bak Ku Teh)
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia
1 lb pork back ribs, cut into 2-inch lengths
1 lg clove garlic, crushed
12 cups water
1 stick cinnamon
3 whole star anise
1 tsp whole white peppercorns
1 tsp sugar
3 Tbs dark soy sauce, or to taste
1 bunch cilantro leafs
salt to taste
Combine the pork, garlic, and water in a large saucepan, bring to a boil and cook for 5 minutes, skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. Reduce the heat to low and simmer until the pork is tender, about 45 minutes. Discard the excess fat from the soup before serving. Serve the soup in deep bowls with 3 to 4 rib pieces per servings add cilantro leafs for garnish.
Chef's Cooking Tips: What to look for when buying a stock pot? The key to many great soups and sauces is homemade stock (broth). Choose a stock pot that is not too large for your stove or not too heavy to lift when full. A heavy aluminum pot will assure equal heat distribution. Some stock pots have a spigot on the bottom. These allow you to drain off the broth easily and leave the spent meat and vegetables in the pot for quick disposal.
Yield: 4 to 6 Servings