Want to cook something new with American Ginseng and pork ribs but don’t know what to try? This Bak Kut Teh recipe will warm you from the inside out with an infusion of refreshing ginseng, mushrooms, garlic, and savory sauces with pork ribs that will make your taste buds sing! The dish’s name is translated as “meat bone tea”, a dish with complex spices and herbs that you have to taste to believe. Although the cooking process usually takes hours, we’ve made it possible to make it in less than half the time with the help of the Instant Pot! Serve Bak Kut Teh hot with steamed rice, tofu puffs, and enoki mushrooms for a delicious meal or make it your own with your favorite side dishes!
- 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 Prince of Peace Wisconsin American Ginseng Roots
- 2 whole heads of garlic, outer layers removed
- 3 star anise
- 1 cinnamon stick
- 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
- 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.
- Remove stems from the rehydrated shiitake mushrooms. Halve the mushrooms, then set aside.
- Add Prince of Peace Wisconsin American Ginseng Roots and 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 if they are not included in your Bak Kut Teh packets.)
- Give the soup a taste and adjust ingredients according to your preferences.
- Enjoy with white rice, with added tofu puffs and/or enoki mushrooms!
“The video below contains no dialogue. Music only. Instructions explained above.“