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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 7 dried shiitake mushrooms in a bowl, add enough water, and soak for 1 hour until completely softened.
Watch out
Shiitake mushrooms must be fully soaked until soft
otherwise they will remain tough after stewing and fail to release their flavor
Blanched pork ribs are extremely hot; use tongs when rinsing under running water to prevent burns.
Place 1000g cut pork loin ribs into a stockpot, pour in 1500g cold water to cover, and heat over high heat until rolling boil; boil for another 2-3 minutes until scum and impurities float to the surface, turn off heat, and rinse the ribs thoroughly under cold running water.
local_fire_departmenthigh heat to boil, about 5 minutesWatch out
Pork ribs must be blanched starting in cold water
boiling water causes proteins to lock in blood impurities, leaving a gamey odor in the soup
Place 1000g rinsed pork ribs into the pressure cooker pot, add 7 soaked shiitake mushrooms, 30 unpeeled cleaned garlic cloves, 1 tbsp sweet soy sauce, 2 tbsp cooking wine, 1 tbsp oyster sauce, 1 tsp rock sugar, 0.5 tsp salt, 0.5 tbsp white pepper powder, 2 Bak Kut Teh spice sachets, and pour in 2400g clean water to submerge all ingredients.
Watch out
Garlic must be washed whole with skin left intact
unpeeled garlic breaks down during stewing, making the broth cloudy
Do not touch the pressure valve or attempt to open the lid while pressurized; escaping steam will cause severe burns.
Lock the pressure cooker lid, set the valve to high pressure (level 2), and heat over high heat until boiling; once the pressure indicator rings (two green lines) rise completely, turn down to low heat and cook stably for 8 minutes.
local_fire_departmenthigh heat to build pressure, then turn low for 8 minutesWatch out
Turn heat to low immediately once two green lines rise
excessive heat causes over-pressure or valve steam spitting
Keep face and arms away when removing the lid to avoid scalding from sudden hot steam.
Turn off heat when 8 minutes is up, leave the cooker to depressurize naturally for about 15 minutes; open the lid only after the pressure indicator lines drop flat completely.
Watch out
Allowing natural depressurization simmers the meat to tender perfection
wait until indicator lines fall flat before unlocking
Use a fine mesh strainer to gently skim off the layer of golden lard floating on the surface of the soup and transfer it into a small bowl, keeping the broth clear and ungreasy.
Watch out
Skim gently on the surface
do not stir deeply to avoid mashing the tenderized garlic and mushrooms
Reheat the pot over high heat to bring the soup to a boil, use tongs to remove and discard the 2 Bak Kut Teh spice sachets, then stir in 0.5 tbsp white pepper powder, boil for 1 minute, and turn off heat.
local_fire_departmenthigh heat to boil, about 2 minutesWatch out
Add extra white pepper powder right before finishing
boiling it too long will cause the fresh peppery aroma to dissipate
Ladle the stewed pork ribs, garlic, and mushrooms into a large serving bowl, pour in hot Bak Kut Teh broth, top with 2 fresh cilantro sprigs, and serve alongside 2 cut crispy fried dough sticks and chili soy dipping sauce.
Watch out
Dip fried dough sticks into the broth right before eating
soaking too long will make them soggy and lose crispiness
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