Bak Kut Teh (Malaysian Pork Rib Herbal Pepper Broth Soup)

Soak 900 g pork ribs in cold water for 20 minutes to draw out blood.

If the water turns very red, change it once so the finished broth stays clearer and has less pork odor.

Bring a separate pot of water to a strong boil, add the ribs, and blanch for 3 minutes.

When the outside turns gray, drain and rinse each piece well to remove bone dust, foam, and clinging impurities.

Put 1800 ml water, the rinsed ribs, and 2 whole garlic heads into a clean pot.

Lightly crush 2 tablespoons white peppercorns, then add them with 2 star anise pods and the cinnamon stick for a stronger aroma.

Start over high heat and skim off foam as it rises to the surface.

Once the broth boils, lower to medium-low so it barely ripples rather than roars, which keeps the soup clearer and prevents harsh spice extraction.

Simmer gently for at least 70 minutes, adding a little hot water only if the level drops too much.

The garlic should mash easily, and the pork should pull away from the bone with little resistance.

Add 2 tablespoons soy sauce and simmer for 3 more minutes.

Check that the meat pulls from the bone with little resistance and serve hot.