Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash your hands thoroughly with soap after handling raw pork ribs to prevent cross-contamination.
Slice 1kg pork ribs along the bone into individual pieces.
Watch out
Use a sharp chef knife and place the ribs stably on the board to avoid slipping.
Beware of hot boiling water splashing while lowering and retrieving the ribs with the strainer.
Scald the cut pork ribs in a pot of boiling water for about 1 minute until impurities rise to the surface, then remove ribs and set aside.
local_fire_departmentHigh heat, about 1 minuteWatch out
Do not blanch for too long, otherwise the natural juices of the meat will be lost.
Slightly crush 4 bulbs of garlic with skins intact, then roast in a dry frying pan over medium-low heat until browned on all sides.
local_fire_departmentMedium-low heat, about 3 minutesWatch out
Keep the garlic skins on and do not burn them black, otherwise the soup broth will taste bitter.
Transfer the roasted garlic bulbs into a claypot, then pour in 1 litre of boiling water.
Watch out
Pour the boiling water gently into the claypot to avoid steam burns and hot splashing.
Dry roast 100g of white peppercorns in a pan over medium heat for 2 minutes until aromatic, then wrap them in cheesecloth and tie tightly with string.
local_fire_departmentMedium heat, about 2 minutesWatch out
Tie the cheesecloth pouch very securely, otherwise peppercorns will float loose and ruin the clear broth.
Add the prepared peppercorn spice pouch, 1 tbsp salt, ½ tbsp chicken powder, blanched pork ribs, and another 1 litre of boiling water into the claypot.
Watch out
Ensure all ingredients are submerged in liquid before simmering.
Cover the claypot with its lid and simmer gently over low heat for 2 hours until the pork ribs are fork-tender and liquid absorbs all flavors.
local_fire_departmentLow heat, 2 hoursWatch out
Keep heat gentle
boiling over high heat will reduce liquid too fast and make meat dry
Always use a thick folded cloth or oven mitts when removing the hot claypot lid to prevent severe steam burns.
Carefully remove the hot lid, ladle tender pork ribs, garlic, and hot broth into bowls, and serve immediately with rice and dipping sauce.
Watch out
Serve and consume while piping hot for optimal aroma and mouthfeel.
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