South sea meat and bone soup (bak kut teh,肉骨茶)

Ingredients

• 1 pack of bak kut teh spices (available in good Asian stores)
• 1 kg pork spare rib, cut into chunky size
• 12 Chinese mushrooms, washed
• 12 cloves of garlic, lightly grilled for a few minutes (under a hot grill)
• 10 pieces of dried logan fruit  (to add sweetness, optional)
• a dash of soy sauce
• salt and white pepper to taste

Method

• I used a pressure cooker. Simply add all ingredients (except for soy sauce, salt and pepper) to the pressure cooker, top with approximately 2 liters of water, and cook for 30 minutes.
• Season with a dash of soy sauce, salt and white pepper to taste.