Bak Ku Teh (Pork Rib Tea Soup):
serves: 4 to 6

1 lb Pork back ribs, chopped into 2-inch lengths
1 lrg clove garlic, crushed
6 cup water
1 stk cinnamon
3 whole star anise
1 tsp. whole white peppercorns
1 1/2 tsp. Sugar
3 tsp. Salt
3 Tbsp. dark soy sauce, or to taste

Garnishes
2 Tbsp crisp fried shallot flakes (see below)
Soy sauce and thinly sliced red chiles for dipping
2 x Chinese crullers, sliced (Optional)
Steamed white rice

This recipe comes from the Straits Cafe in San Francisco. The crullers,
baguette-shaped fried savory pastries, may be purchased at better Asian
markets.

Combine the pork, garlic, and water in a large saucepan; bring to a boil
and cook for 5 minutes. Skim and discard the scum from the surface. Add
the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce.
Reduce the heat to low and simmer until the pork is tender, about 45
minutes. Discard the excess fat from the soup before serving.
Serve the soup in deep bowls with 3 to 4 rib pieces per serving and
shallot flakes scattered over the top. Combine soy sauce and chiles to
taste in small bowls as a dipping sauce for the ribs.

Serve with cruller slices for dunking into the broth, and a bowl of rice on
the side.

Crisp fried shallot and garlic flakes:
Cut 8 shallots or garlic cloves crosswise into 1/8-inch-thick slices; you
should have 3/4 cup of slices. The slices must all be of equal thickness to
assure even cooking. Heat 2 cups of vegetable oil to 300F in a preheated
wok, saucepan, or skillet. Add the slices and fry slowly for 3 to 5 minutes
or until golden brown and crisp. They should be completely dry with no
remaining moisture. Remove with a fine strainer and drain on paper towels.
When cool, store in an airtight container. The flakes will keep for several
weeks. Makes about 1/2 cup

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