Bak Kut Teh

Use a mortar and pestle to lightly crack open the peppercorns; alternatively, place them in a sealed ziploc bag and use something heavy to crack them open. It is fine if some are still intact. Rinse the garlic bulbs and cut off the bottom, but there is no need to peel them.

Place a skillet over medium-low to medium heat, and briefly toast the peppercorns and garlic bulbs until fragrant.

Bring a pot with plenty of water to a boil, then add the pork ribs and a pinch of salt. Bring it back to a boil and continue to parboil for 1-2 minutes. Discard the liquid and rinse the ribs.

Clean the pot or use a different pot, then add the pork ribs, 6 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then lower the heat to a gentle simmer, and skim off any foams. Add the toasted peppercorns and garlic.

Use low heat to maintain a gentle simmer with the lid slightly askew, leaving a small space between the lid and the rim of the pot. Simmer until the ribs are tender, about 90 minutes. Add the remaining amount of salt or adjust to taste.

Serve the soup hot with steamed rice, youtiao (Chinese fried doughsticks), oolong tea, some soy sauce, and bird's-eye chili on the side.