Calm the soul, clear the broth

Bak kut the (Fujianese pork ribs soup)

This is a restorative for the hard-working coolies who used to work the docks of Singapore and Malaysia in the early days. The pork ribs were considered an off-cut then and cheap, and white pepper and garlic cloves could be had for a song. These days, of course, the soup has fallen victim to its own success.

Bak kut teh [Photo by Fan Zhen/China Daily]

Ingredients (serves 4 to 6):

1 kg pork ribs

40g white peppercorns, crushed

1 stick cinnamon

1 black cardamom pod

1 teaspoon salt

4 to 5 whole garlic bulbs

1 tbsp dark soya sauce

1 tbsp light soya sauce

Method:

1. Wash, rinse and dry the pork ribs. Blanch with boiling water.

2. Place the white peppercorns, cinnamon and black cardamom pod in a small muslin bag and tied tightly around the neck.

3. Scrub off the loose outer skin of the whole garlic and trim off the tops so a little of the cloves is exposed.

4. Heat up a large pot of water, about 3 liters, and add the pork ribs, garlic and the bag of seasoning.

5. As the pot comes to a boil, skim off the froth and turn the heat down to low.

6. Allow the soup to simmer for another 45 minutes to an hour.

7. Add the light and dark soya sauce and taste to adjust seasoning. Turn off the heat and serve hot with rice or youtiao, the Chinese dough fritters.

8. You may also prepare a pot of fragrant oolong tea to go with the meal, because that was what was done traditionally, as the Chinese believe tea cuts the grease on fatty meat.