Bak Kut Teh (Pork Rib Soup)

Bring a pot of water to a boil, add the pork ribs, and blanch for 3–5 minutes to draw out the impurities. Drain, rinse, and set aside.

Separate the garlic into cloves, leaving the skins on.

In a pot, bring the water to a boil with the garlic and the 2 spice sachets, then boil for 15 minutes.

Add the blanched pork ribs.

Stir in the dark soy sauce and the light soy sauce.

Simmer over medium heat for 50 minutes, until the ribs are tender.

Remove the spice sachets after the 50 minutes — leave them in longer for a stronger, more peppery soup. Serve hot with steamed rice and you tiao (fried dough sticks).