Blanch pork ribs in a pot of boiling water for 5 minutes, rinse with cold water and set aside.

Stove-Top Method

1. Add blanched pork and all the ingredients except salt into a large soup pot.
2. Bring to a boil, then simmer over low heat for another 40-50 minutes. Season to taste with salt. Optional: Keep warm in a thermal pot for at least 2 hours before serving.

Slow-Cooker Method

Use 900ml hot boiling water instead of 1200ml as specified in the recipe.

1. In a crock-pot slow cooker, add blanched pork and all the ingredients except salt. Cook at “High” for 2-3 hours (starting from the time when the soup starts bubbling), then set to simmer at “Low” until ready to serve. Top up with a small amount of boiling water occasionally only if needed (when the soup in the pot is reduced). Season to taste with salt.