Pork ribs simmered for hours in a peppery herbal broth of dang gui, wolfberries and whole garlic, until the meat falls off the bone. A Hokkien and Teochew dish brought by early Chinese immigrant labourers, still eaten for breakfast at Singapore's coffee shops.
Blanch the ribs
Blanch the pork ribs in boiling water for three minutes to remove scum, then drain and rinse.
3 minStart the broth
Put the ribs, water, garlic, crushed peppercorns, soaked shiitake and spice mix into a pot and bring to a boil.
10 minSimmer low and slow
Reduce to a gentle simmer, cover, and cook for ninety minutes until the meat is tender and the broth tastes deeply peppery.
Add the tofu puffs
Stir in the tofu puffs and light and dark soy sauce, and simmer for ten more minutes.
10 minSeason and serve
Season with salt to taste, scatter with spring onion, and serve hot with rice and youtiao for dipping.
No reviews yet — be the first to cook it.