Smash the garlic

• Smash the whole heads of garlic, leaving the peels on.

Parboil the pork

• Bring water to a boil and add the pork bones and pork ribs.
• Let the water come back to a rigorous boil and cook until the scum rises to the top.
• Strain and rinse the meat well.

Simmer the broth

• Transfer the pork bones and ribs to a clean pot with fresh boiling water.
• Add the smashed garlic and the bak kut teh spice packets.
• Bring to a boil, then lower to a simmer and leave it alone.

Season the broth

• Add the dark soy sauce a little at a time.
• Taste and add more white pepper to make it extra peppery.

Make the dipping sauce

• Mix the sliced bird's eye chili with soy sauce.

Serve

• Ladle a pork rib into a bowl and spoon over the peppery broth.
• Top with cilantro and serve with the chili soy dipping sauce.