Singapore Bak Kut Teh

Ingredients:

1 1/2 kg pork spareribs

1 tbsp sugar

3 tbsp cooking oil or lard

½ tsp pepper

2 tsp salt

2 cloves garlic

1 tsp preserved brown soya bean

1 tsp dark soya sauce

1 tsp peppercorn

1 inch long cinnamon bark

2 segments star anise

1 1/2 Litres water

Garnishing Ingredients:

Fried crispy shallots

Chinese crispy crullers (Yu-Char-Koay)

Cooking Instructions:

Cut spareribs into bite-size pieces and marinate with pepper and 1 tsp salt for ½ an hour. Pound the preserved brown soya bean. Smash the garlic. Cut the Chinese crispy crullers into ½ inch pieces.

In a pot, bring water to a boil. Heat 2 tbsp oil in wok. Then fry the spareribs until well-browned. Set aside for use later. In a clean wok, heat remaining oil. Add sugar and carameilze until light brown. Then add the smashed garlic and preserved brown soya bean. Stir fry for 30 seconds. Add in the spareribs, dark soya sauce, peppercorn, cinnamon, star anise and remaining salt. Continue to stir fry for another 30 seconds. Remove from heat and toss into the pot of hot boiling water. Allow the consomme to boil on high heat for 10 minutes. Then reduce the heat and allow it to simmer for 1 to 2 hours or until the meat is tender. Dish consomme onto a serving bowl. Garnish with fried crispy shallots and Chinese crispy crullers.

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