Place spice mix into the center of a square of cheesecloth. Tie ends with twine. Reserve
Heat 2 teaspoons of oil in a large stock pot on medium heat. Brown ribs and lean pork until they are lightly brown on both sides.
Add pork stock, spices and bring to a boil. Use a spatula to scrape any brown bits off the bottom of the pan.
Reduce heat to low and cover. Let simmer for 30 minutes
Add coconut aminos, salt and sugar substitute. Simmer for another 45 minutes or until pork is fork tender.
Remove lean pork and shred into small pieces. Remove spice packet. Strain stock into 6 bowls. Distribute ribs and lean meat evenly into bowls. Garnish with Chinese parsley..
Recipe Note
You can buy cheesecloth at Phoon Huat in Singapore.
