A Singaporean Mum

Who says we have to eat prawn noodles with prawns? The same rich, savoury broth can be enjoyed with pork ribs too! Haha! Here’s my version of Bak Kut Noodles, made extra easy with the Instant Pot. Tender pork ribs, springy noodles, and that umami prawn mee base all come together for a bowl that’s comforting, hearty, and perfect for busy days.

Here’s how I do it!

Ingredients (serves 4)

2 packs bak kut (pork ribs)

1 pack prawn mee paste

Water (according to packet instructions)

1 pack yellow noodles (420g)

Beansprouts or Kang kong

Garnish:

Crispy shallots + shallot oil

Lard oil + pork lard crisps

White pepper

Sliced chilli padi (for spice)

Method

1. Blanch the pork ribs

• Bring a pot of water to boil.

• Add the pork ribs and blanch for 5 minutes to remove scum.

• Rinse well, drain and set aside.

2. Prepare the broth

• Turn on the Instant Pot to Sauté mode.

• Add 1 tbsp oil and fry the prawn mee paste until fragrant (about 2 minutes).

• Add the amount of water stated on the paste packet.

• Return the blanched pork ribs into the pot.

3. Pressure cook

• Cancel Sauté mode.

• Close the lid and set to Pressure Cook (High) for 30 minutes.

• Allow 10 minutes natural release, then quick release the rest.

4. Cook the noodles & vegetables

• In a separate pot, cook yellow noodles in boiling water.

• Quickly blanch beansprouts or kangkong.

• Drain well.

5. Assemble the bowls

• Place cooked noodles and vegetables in serving bowls.

• Add pork ribs on top.

• Ladle hot broth over the noodles through a sieve to strain out sediments from the paste.

6. Garnish & serve

• Sprinkle with crispy shallots, drizzle shallot oil and lard oil.

• Top with pork lard crisps, a dash of pepper, and sliced chilli padi for heat.

• Serve hot and enjoy!