How to make Malaysian Bak Kut Teh

Ingredients:
1 kg Pork ribs (around 10 ribs)
600g Pork Belly
1 Pigs stomach
300g Small intestines
30g White peppercorns
1 bulb Garlic
6 Dried mushrooms (Rehydrated)
10g Yu Zhu (solomons seal)
10g Dang Gui (angelica root)
10g Dang Shen (Codonopsis pilosula)
1 Cinnamon stick
2 Star anises
10 Cloves
3 tbsp Dark soy sauce
2 tbsp Light soy sauce
1 tbsp Sugar
tbsp Salt
2 litres boiling water
10g Wolfberries
100g Sheng Cai / Chinese Lettuce (washed and clean)
6 Tau Pok
Beancurd skin
You Tiao

Steps:
1. Soak dried mushrooms with hot water for at least 1 hour.
2. Clean pigs stomach and intestines, removing dirt, gunk and excess fat. Wash Pork belly and pork ribs.
3. Blanch pork belly and pork ribs in a large pot for 10 minutes. Remove and transfer to a large braising pot. Blanch the pigs stomach and intestines. Set aside in the braising pot.
4. In a spice bag, add Yu zhu, Dang gui, Dang shen, cinnamon, star anise, cloves and white peppercorns. Tie up and add to pot.
5. To pot, add rehydrated mushrooms, garlic and 2 litres of water. Bring to a boil.
6. Season with dark soy sauce, light soy sauce, sugar and salt.
7. Cover and simmer for about 2 hours.
8. Remove pork belly, intestines and pigs stomach and 1.5 hour mark.
9. Add Tau Pok.
10. When ready to serve, cut meats up and add portions to a small claypot.
11. Add soup and wolfberries, bring to boil.
12. Add lettuce and beancurd skin before serving.