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Bak Kut Teh Details: Prep Time : 15 Minutes Cook Time:  20 Minutes Ready Time :  80 Minutes SERVINGS: 6 servings Ingredients Whole Garlic  400 gm White Peppercorn (lightly cracked) 120 gm Pork Bones 1 kg Pork Baby back Ribs  (cut into 1 bone size) 1 kg Water  5 litres Light Soy Sauce 4 tbsp Salt - to taste Coriander leaves 10 sprigs Condiments Dark Soy Sauce 150 ml Bird's eye Chilli (big) 6 nos. Directions: 1. Blanch pork bones and ribs in boiling water for 45 seconds. Remove from water and set aside. 2. Toss peppercorn in stockpot over medium heat until fragrant is released. 3. Assemble garlic, peppercorns, pork bones and water in the stock pot and bring to boil. 4. Lower heat, cover stock pot and simmer (low to mid flame) for 30mins. 5. Place pork rib in simmering broth and continue to simmer for another 30mins or until ribs are tender. 6. Season with soy sauce and salt. Garnish with coriander leaves and serve with soy sauce chilli dip.
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