Saw this post of Wendy's [Table for 2 or More] which reminds me of the pork ribs soup which I had long ago when we [my hubby and I] visited my late father in-law in JB. I remembered he took us to a restaurant which serves very nice Teochew Bak Kut Teh, Peppery Pig Tripe Soup and Red Braised Pig Trotter. I remembered the soup was very peppery and fragrant.
According tothe recipe, it is not a difficult soup to prepare. The ribs are cooked to tender but do not separate from the bones. Dip in garlic, chilli and soya sauce, hmmm... very tasty. Good soup for a rainy night.
Recipe Source - adapted from [Table for 2 or More] - I cooked 1/2 portion of this recipe [enough for 3]
1 kg meaty pork ribs - cut in 2" pieces
6-7 bulbs [200 gm] garlic - separated but skin intact
1 tbsp white peppercorns - good quality ones [cracked and lightly toasted]
2 litres of water
salt to taste
some light soy sauce when serving
- Blanch pork ribs in boiling water for 1-2 minutes. Drain and rinse under running water to remove the scums.
- Bring water to boil in a pot.
- Put in the garlic and peppercorns, followed by the pork ribs. Bring to boil again.
- Add in salt to taste, cover and reduce to medium low heat and simmer for about 1 hour or until the ribs are tender but does not drop off from the bones.
- Season to taste, off heat and add some light soy sauce before serving.
- Serve hot with white rice, garlic/chilli sauce.