Clay Pot Dry Bak Kut Teh / Pork Ribs Tea (Made Easy)

Clay Pot Dry Bak Kut Teh / Pork Ribs Tea (Made Easy)

Course: Entree
Cuisine: Malaysian
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 4 servings
Author: Marvellina
Dry Bak Kut Teh is made easy by pressure cooking the ribs and then finished cooking in a clay pot. Super delicious and easy to replicate at your very own kitchen!
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Ingredients

Bak kut teh ingredients:

  • 1 kg pork ribs cut into 2-inch pieces
  • 8 shiitake mushrooms
  • 1 pack herbal bak kut teh spice
  • 1 bulb garlic
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp kecap manis
  • 1/4 tsp salt
  • 1 cup water or liquid from soaking mushrooms above

Stir-fry ingredients:

  • 6 dried chili optional (I didn't use)
  • 1 Tbsp cooking oil
  • 20 gr dried shrimp
  • 1 large onion peeled and roughly chopped
  • 5 cloves garlic finely chopped
  • 15 okra (lady fingers) cut into 3 pieces at an angle
  • 1 Tbsp oyster sauce
  • 1 tsp kecap manis
  • 1/4 cup broth from cooking pork ribs less if you want it drier

Garnish:

  • 1 stalk green onion finely chopped
  • Fresh cilantro leaves

Instructions

  • Soak shitake mushrooms in warm water for 30 minutes. I like to use the soaking water later, but you can actually skip the soaking and place directly in the pressure cooker. Soak dried shrimp in warm water in a separate bowl for 15 minutes until soft. Discard liquid and rinse a few times with clean water

Prepare the pork ribs:

  • Bring a large pot of water to a boil. Add pork ribs and boil for 5 minutes. Discard water and rinse pork ribs with clean running water 

Pressure cook the pork ribs (I use Instant Pot):

  • Place the pork ribs, shiitake mushrooms and the rest of the ingredients for bak kut teh in the inner pot of instant pot. You don't need lots of liquid when you cook with pressure cooker. Make sure the bak kut teh spice packet is submerged in the liquid 
  • Close the lid. Turn the steam release valve to seal. Press pressure cooker, make sure it's on high pressure, set timer to 16 minutes
  • Release pressure immediately. Remove the pork ribs and mushrooms into a large bowl. Save the liquid. Proceed to either "finish cooking in clay pot" or "finish cooking in Instant Pot" below

Finish cooking in Instant Pot (if you choose not to use clay pot):

  • Now the inner pot of Instant Pot is empty. Give it a quick rinse and wipe dry. We will use the saute mode again. Press saute mode to preheat. When it's hot, add cooking oil. Add the dried shrimp and stir friy until really fragrant, about 5 minutes. Add garlic, onion, dried chili (if using), and continue to stir fry for another 3 minutes. Add the okra pieces and cook for another 3 minutes or until okra is tender.
  • Add the pork ribs and mushrooms to the clay pot followed by oyster sauce and kecap manis. Stir to mix. Add the broth from cooking the ribs. Let it cook for another minute. If you want it drier, just add few tablespoon. Stir to mix. Have a taste. It should be savory with hint of sweetness and umami. Proceed to serving

If cooking in clay pot or regular pot without pressure cooking the ribs first:

  • Place the pork ribs, shiitake mushrooms and the rest of the ingredients for bak kut teh in the clay pot or regular pot. Add the liquid from soaking mushrooms and top up to about 1.5 litre with water. Bring to a boil and lower the heat to let it gently simmer for about 45 minutes or until the ribs are tender and liquid has evaporated and almost dry out, but don't let it dry out completely
  • Remove the pork ribs and everything else, including the leftover broth from the clay pot into a large bowl. Set aside. GIve the clay pot a rinse and wipe dry. Proceed to "finish cooking in clay pot" step

Finish cooking in clay pot:

  • Preheat clay pot over medium to high heat. Add cooking oil. Add the dried shrimp and stir fry until really fragrant, about 5 minutes. Add garlic, onion, dried chili (if using), and continue to stir fry for another 3 minutes. Add the okra pieces and cook for another 3 minutes or until okra is tender. 
  • Add the pork ribs and mushrooms to the clay pot followed by oyster sauce and kecap manis. Stir to mix. Add the broth from cooking the ribs. Let it cook for another minute. If you want it drier, just add few tablespoon. Stir to mix. Have a taste. It should be savory with hint of sweetness and umami

Serving:

  • Remove clay pot from the heat. Garnish with chopped green onion and fresh cilantro leaves. Serve immediately with rice
  • Remove the ribs and everything else from the clay pot to another big bowl. Add cooking oil into the clay pot.