Bak Kut Teh

Ingredients:

1 kg pork ribs - scald in hot water
1 strip pork belly - leave whole
3 - 5 whole bulbs roasted garlic (unpeeled)
5 mushrooms ( cut to bite size )
Tau fu pok

(A)
20 gm Tong Sum
12 gm Tong Kwai slices
10 gm Chun Kung
10 gm Sook Tei
15 gm Yoke Chok
3 pieces Kam Choe

Wrap the spices in muslin cloth and tie up:
1 tsp.  white peppercorns
1 tsp. black peppercorns
1/2 tsp fennel seeds (jintan manis)
1/2 tsp cumin seeds (jintan putih)
3 cloves
1 star anise
4 cm piece cinnamon stick
2 1/2 lt. water

Seasoning:
1 1/2 tsp. salt or to taste
3 tbsp. light soya sauce
Thick soya sauce

Method:

1. Bring water to a boil, add (A), spice bag and garlic and simmer for 1 hour 
2. Put in pork ribs, mushroom and simmer for 30 to 40 mins till meat is tender. 
3. Add in tau fu pok and boil for few minutes till soft.
4. Add seasoning to taste.  Serve with yau char kwai.

 Notes:
 You can use ready store bought 2 packets of Bak Kut Teh.  You can omit ingredients (A) and spices.