🥣 Bak Kut Teh Instant Pot Recipe (人参肉骨茶) Pork Bone Tea Ginseng Herbal Soup | Rack of Lam

Bak Kut Teh is a popular pork bone broth commonly served in Malaysia and Singapore. Watch my video to learn how I make this rich & fragrant herbal soup in the Instant Pot!

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INGREDIENTS USED OR RECOMMENDED:
★ Star Anise - https://amzn.to/39rF4wS
★ Cinnamon Sticks - https://amzn.to/3cvtQJs
★ Soy Sauce - https://amzn.to/2XtremI
★ Dried Shiitake Mushrooms - https://amzn.to/3jb9YOL

EQUIPMENT/TOOLS USED:
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★ Tongs - https://amzn.to/3occmVy

OTHER INGREDIENTS I USE:
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WRITTEN RECIPE:
➜ Ingredients:
8 cups water (or 7 cups water + 1 cup mushroom soaking liquid)
2.5lbs pork ribs
2 packets Bak Kut Teh herbs & spices
3-5 pieces Wisconsin American Ginseng Roots
2 whole heads of garlic, outer layers removed
3 star anise (if not included in Bak Kut Teh packets)
1 cinnamon stick (if not included in Bak Kut Teh packets)
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
10 dried shiitake mushrooms, rehydrated
1 tsp salt, or to taste
1 tsp sugar, or to taste

Instructions:
1) Place pork ribs into a large pot and add just enough water into the pot to cover the ribs. Bring the water to a boil over high heat, then discard the scummy water. Rinse the ribs with cool water until clean, then set aside.
2) Remove stems from the rehydrated shiitake mushrooms. Halve the mushrooms, then set aside.
3) Add all ingredients into the Instant Pot and pressure cook at high for 40 minutes. Allow the pressure to naturally release completely when time is complete. (Add the star anise and cinnamon stick only if they are not included in your Bak Kut Teh packets.)
4) Give the soup a taste and adjust ingredients according to your preferences.
5) Enjoy with white rice, with added tofu puffs and/or enoki mushrooms!

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