[1st May 2021: Updated with new pictures]
Pressure cooker is simply amazing for soups and stews – and Bak Kut Teh (BKT) is one of the easiest and best ways to cook with the pressure cooker.
It is super fast and easy. Just dump everything into the pot and BKT is ready to eat in 45 minutes! But it still YIELDS such tender meat and flavourful broth as the pressure really infuses the flavours into the meat. Let it sit for the next meal to let the flavours soak in further.
A Local Creation
Literally “meat bone tea” in Hokkien, BKT is a type of Chinese pork ribs with a strong and fragrant herbal taste.
It is a favourite among the local Chinese community in Malaysia (and Singapore – which has its own variant that is more akin to pepper soup) with Klang being the most popular town to enjoy the dish. BKT is usually enjoyed with white rice, steamed vegetables and you tiao (or Chinese crullers).
It is believed to be created by a local in Klang (some would argue, Singapore) to help sustain Chinese workers back in the colonial days – hence you are unlikely to find this elsewhere beyond Malaysia and Singapore.
Our Favourite Local Spots for BKT
Two of our favourite places in Klang Valley for BKT are Weng Heong in Klang, and Meat in Claypot in Bandar Utama.
For a thicker gravy-like broth, check out Ah Her BKT.
Meat in Claypot BKT
Weng Heong BKT 
Ah Her BKT
Using BKT Spice Packets
For this recipe, we used ready-made BKT spice packets. It is our first time trying out the Tean’s brand. It has enough herbal taste without being too “heaty”.
You can find any of these BKT spice packets at your local grocers [or Asian stores for friends not living in Asia] and you just need to follow instructions on the packet. You can also add more spices if you have them at home.
Tickle the ribs, rub the belly
For BKT, we usually like to use both pork belly and ribs to infuse a nice balance of pork fat and essence into the soup. We used An Xin’s Pearl Pork – which resulted in lovely melt-in-your-mouth and buttery fat. However, any fresh pork would work.
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Key Steps in Pictures
Bak Kut Teh [Pressure cooker recipe]
Course: Lunch, Dinner, BreakfastCuisine: Chinese, MalaysianDifficulty: Easy4
servings15
minutes30
minutesSuper easy and quick way to make a Malaysian favourite -bak kut teh.
Ingredients
- Pre-pressure cooking seasoning
4 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp Shaoxing wine
1 tbsp sesame oil
1 tbsp salt
- Main ingredients
1 packet of Bak kut teh herbs mix
400g pork belly
400g pork ribs
2 garlic bulbs, whole
100g shiitake mushrooms (or shiitake, soaked and softened; or any mushrooms of y our choice)
2L water (or follow instructions on packet)
- Garnishing (optional)
Fried fuchuk (beancurd skin)
Fried tofu pok (beancurd puffs)
Coriander leaves
Romaine lettuce leaves
Directions
- Wash meat and prepare the ingredients. Dump all the ingredients into the pressure cooker and add the SEASONING.
- Seal the pressure cooker and set to Beef/Mutton Mode (depending on your model) with 30 minutes pressure cooking time. Let the pressure cooker release pressure naturally if possible.
- Adjust the soup taste with salt and soy sauce if necessary. Add garnish to soup and serve. Enjoy with white rice, you tiao and steamed vegetables.
