Pork Rib Tea Soup
1 lb pork-back ribs, chopped into 2 inch lengths
1 lrg garlic clove, crushed
6 cup water
1 stk cinnamon
3 whole star anise
1 tsp whole white peppercorns
1 1/2 tsp. sugar
3 tsp. salt
3 Tbsp. dark soy sauce, or to taste
For Garnishes
Soy sauce and thinly sliced red chilies
2 x Chinese crullers, sliced
Steamed white rice
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 serving.
Combine soy sauce and chilies to taste in small bowls as a dipping sauce
for the ribs.
Serve with cruller slices, for dunking into the broth, and a bowl of
rice on the side.
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