Prime-Rib Bak Kut Teh with Double Pork Stock and Garlic Rice

Method

1. Soak the ribs and bones in cold water for 20 min to draw out the blood, changing the water once. This makes the broth far clearer and cleaner tasting.

   Add in this stepMeaty pork ribs, cut into single ribs 650 gPork back or neck bones 300 g

2. Drain the ribs and bones, put them in a 22 cm pot, cover with cold water, bring to the boil on high heat and boil for 4 min. Drain and rinse each piece under warm water to wash off clotted blood and scum, then wash the pot.

   high heat

3. Toast the peppercorns in a dry pan on medium-low heat for 3 min, shaking, until they smell nutty, then crush them coarsely in a mortar and put them in a spice bag. Peel only the loose papery outer skin from the garlic bulbs, trim the roots and keep them whole.

   Add in this stepWhole white peppercorns 2 tbsp

   medium-low heat

4. Put the ribs, bones, water, garlic bulbs, rock sugar and pepper bag in the clean 22 cm pot and bring to the boil on high heat. Immediately turn down to low heat and keep it barely trembling for 1 h 40 min, skimming carefully for the first 20 minutes. Never let it boil hard: that keeps the broth clear and the fat from emulsifying in.

   Add in this stepWater 1,600 mlWhole garlic bulbs 1½Rock sugar 5 g

   high heat→low heat

5. About 30 minutes before the end, make the garlic rice. Rinse and drain the rice and finely chop the garlic. Heat the oil in a pot on medium heat, fry the garlic for 2 min until pale gold, add the rice and stir for 1 minute, then add the rice water. When it boils, cover and cook on low for 15 minutes, then rest off the heat for 10 minutes.

   Add in this stepVegetable oil 1½ tbspGarlic cloves for the rice 3Jasmine rice 150 gWater for the rice 190 ml

   medium heat

6. Lift the bones and pepper bag out of the broth. Add the salt and light soy, simmer on low heat for 3 min and stir in the freshly ground pepper just before turning off the heat. You want the deep warmth of toasted pepper layered with the sharp bite of fresh.

   Add in this stepSalt 1 tspLight soy sauce 2 tspFreshly ground white pepper ½ tsp

   low heat

7. Slice the chili into the dark soy for dipping, and crisp the youtiao for 3 minutes in a 180 °C oven or air fryer before cutting. Serve the ribs with halved garlic bulbs and broth, with the garlic rice on the side.

   Add in this stepDark soy sauce 2 tbspRed chili 1Youtiao (Chinese fried dough sticks, store-bought) 1