Bak Ku Teh (Pork Rib Tea Soup)
| Yield: | 4 Servings |
| Categories: | Soups, Singapore |
| 1 | lb | Pork back ribs, chopped into 2-inch lengths |
| 1 | lg | Clove garlic, crushed |
| 6 | c | Water |
| 1 | Stick cinnamon | |
| 3 | Whole star anise | |
| 1 | ts | Whole white peppercorns |
| 1 1/2 | ts | Sugar |
| 3 | ts | Salt |
| 3 | tb | Dark soy sauce, or to taste |
| GARNISHES | ||
| 2 | tb | Crisp Fried Shallot Flakes |
| Soy sauce and thinly sliced red chiles for dipping | ||
| 2 | Chinese crullers, sliced (Optional) | |
| Steamed white rice |
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