Pork Bone Soup with Spices

Pork Bone Soup with Spices


600 g meaty pork ribs, cut into pieces

3 cloves garlic, left whole, lightly bruised

1 cinnamon stick

2 cloves

1 star anise pod

½ tsp. black peppercorns

2 tsp. Salt

1 tbsp. black soy sauce

1 ½ liters water (6 cups water)


60 ml. black soy sauce

1 red finger-length chili, deseeded and sliced


Place all ingredients (except the Sauce ingredients) in a heatproof dish with a fitting lid. Place the dish on top of a small plate set in the bottom of a large pot or wok, and add boiling water until it comes half-way up the sides of the dish.

Cover the wok or pot and bring the water back to a boil. Then reduce the heat and simmer on low heat until the pork is very tender and almost falling off the bone, about 2 ½ to 3 hours. Add more boiling water to the pot or wok as needed.

To make the sauce, pour the soy sauce into 4 small sauce bowls and add sliced chilli to each.

Portion the pork bones and stock into 4 bowls and serve with the sauce on the side.

Serve 4

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