RECIPES OF SINGAPORE

Ingredients

1 lb

1 large clove

6 cups

1 stick

3 whole

1 tsp

1 1/2 tsp

3 tsp

3 tbsp

Pork back ribs (chopped into 2 inch lengths)
Clove (crushed)
Water
Cinnamon
Star anise
Whole white peppercorns
Sugar
Salt
Dark soy sauce (adjust to taste)

2 tbsp

2

Shallot flakes (crisp fried) (or garlic cloves)

Chinese crullers (sliced) (Optional)

Soy sauce (for dipping)

Red chiles (thinly sliced) (for dipping)

Steamed white rice

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