Step 1

Wash and soak dried mushrooms in hot water for 30 minutes. When rehydrated, drain, and cut off stalks.

Step 2

Fill a large pot half full of water. Bring to a boil. Add pork ribs. Allow it to blanch for 4 to 5 minutes. Remove with tongs and rinse in cold water. Discard water left in the pot.

Step 3

Rinse out pot and fill with 12 cups (2.9 liter) of fresh water. Bring to a boil.

Step 4

Add blanched pork ribs, bak kut teh sachet, garlic bulb, mushrooms, and peppercorns. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1 hour. Skim off any scum appearing on the surface.

Step 5

Add salt to taste. Turn off stove.

Step 6

Serve with steamed rice, yew char kway (a.k.a. as you tiao or Chinese crullers), cut chilies and minced garlic in soy sauce.