Amount
Ingredient
Preparation



1
pound
pork ribs

back ribs, chopped into 2-inch lengths



1
large
garlic clove

crushed



6
cups
water





1
each
cinnamon stick





3
each
star anise

whole



1
teaspoon
white peppercorns

whole



1 1/2
teaspoons
sugar





3
teaspoons
salt





3
tablespoons
dark soy sauce

or to taste





---

---------------------------------garnishes---------------------------------



2
tablespoons
shallots

crisp fried flakes



1
x
soy sauce





1
x
red chiles

thinly sliced, for dipping



2
each
chinese crullers

sliced (optional)



1
x
rice

steamed, white

 1.  Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes.  Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. Reduce the heat to low and simmer until the pork is tender, about 45 minutes.  Discard the excess fat from the soup before serving.

2.  Serve the soup in deep bowls with 3 to 4 rib pieces per serving and shallot flakes scattered over the top.  Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs.

Serve with cruller slices for dunking into the broth, and a bowl of
rice on the side.

Makes 4 to 6 servings.

CRISP FRIED SHALLOT AND GARLIC FLAKES:

Cut 8 shallots or garlic cloves crosswise into 1/8-inch-thick slices; you should have 3/4 cup of slices.  The slices must all be of equal thickness to assure even cooking.  Heat 2 cups of vegetable oil to 3F in a preheated wok, saucepan, or skillet.  Add the slices and fry slowly for 3 to 5 minutes or until golden brown and crisp.  They should be completely dry with no remaining moisture.  Remove with a fine strainer and drain on paper towels.  When cool, store in an airtight container. The flakes will keep for several weeks.  Makes about 1/2 cup.