Peppery Bak Kut Teh Ramen with Soy-Marinated Egg

Method

1. Put the ribs in a 20 cm pot, cover with cold water, bring to the boil on high heat and boil for 3 min to release the scum. Rinse them under warm water and wash the pot.

   Add in this stepPork spare ribs, cut into single ribs 500 g

   high heat

2. Put the ribs, water, garlic and crushed white pepper (in a spice bag if you like) into the clean 20 cm pot and bring to the boil on high heat. Turn down to low heat and simmer for 1 h 5 min, skimming for the first 15 minutes, until the meat comes away from the bone easily.

   Add in this stepWater 1,200 mlGarlic cloves, unpeeled 10White peppercorns, coarsely crushed 1½ tbsp

   high heat→low heat

3. While the broth simmers, bring water to the boil in a small 14 cm pot on high heat, lower the eggs straight from the fridge in with a ladle and boil for exactly 6 min 30 sec. Plunge them into iced water for 5 minutes, peel, then seal them in a zip bag with the soy sauce and mirin and marinate for at least 30 minutes.

   Add in this stepEggs 2Soy sauce (for the eggs) 2 tbspMirin 2 tbsp

   high heat

4. When the broth is ready, lift out the pepper bag and season with the salt and light soy. Ramen broth should taste a little saltier than drinking bak kut teh so it can carry the noodles. Keep it hot on low.

   Add in this stepSalt ½ tspLight soy sauce 3 tsp

5. Halve the bok choy lengthways. Bring 3 L of water to a rolling boil on high heat, add the noodles, loosening them, and cook for 2 min, adding the bok choy for the last minute. Drain and shake off all the water.

   Add in this stepFresh ramen noodles 240 gBaby bok choy 2

   high heat

6. Put the noodles into bowls warmed with hot water and pour over the hot broth. Top with ribs, bok choy, halved eggs and scallions, and add a few drops of sesame oil. Mash the soft garlic into the broth as you eat.

   Add in this stepScallions 2Toasted sesame oil 1 tsp