Clay Pot Dry Bak Kut Teh / Pork Ribs Tea (Made Easy)
Course: Entree
Cuisine: Malaysian
Prep Time: 10 minutesminutes
Cook Time: 28 minutesminutes
Total Time: 38 minutesminutes
Servings: 4servings
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!
¼cupbroth from cooking pork ribsless if you want it drier
Garnish:
1stalkgreen onionfinely 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.