Jab chai (pork rib and vegetable stew)

Cut the ribs into individual pieces between the bones; trim any piece with a particularly chunky piece of meat so all cook at the same rate.

Heat oil in the pot and saute the garlic with white pepper until aromatic and the smallest bits are golden (optional: everything can go in raw).

Add the ribs and stir so the garlic comes off the bottom and does not burn, then add the water.

Add the long-cooking vegetables: dried shiitake mushrooms and daikon.

Season before simmering so the pork absorbs flavor: soy sauce, oyster sauce, Golden Mountain sauce and a little dark soy sauce.

Stir, bring to a simmer and simmer 30 to 40 minutes until the pork is fork tender.

Optionally skim off the scum and fat.

Take out the mushrooms, squeeze out excess water with tongs and leave to cool.

Add the carrots, cabbage and Chinese broccoli, submerge them and cook about 10 minutes until the carrots soften.

Slice off the mushroom stems, which can be tough, slice the caps and return them to the soup.

Taste and adjust the seasoning, since water has evaporated; add a little more soy sauce. No sugar is needed. Season more strongly if eating with rice.

Serve in a small bowl alongside rice; start with a sip of broth.