Bak Kut Teh (Sparerib Soup)

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Nutrition per serving    (USDA % daily values)
CAL
781
FAT
154%
CHOL
119%
SOD
75%

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Ingredients for 6 servings

5 pounds pork spareribs (I used half spareribs and half loin bones)

1 head garlic smashed

1 Tbs black peppercorns

1 Tbs white peppercorns

cinnamon stick

salt

green papaya, peeled, seeded, then cut into 3/4″ cubes

gai choy

crispy fried shallots (minced shallots deep fried until golden brown and crisp)

6 red bird chilis chopped

3 tablespoons kecap manis (Indonesian sweet soy sauce)

3 tablespoons soy sauce

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