Rice Cooker Bak Kut Teh Kway Chap

Ingredients

• 1 pack rice noodles (Cook in boiling water for 5 minutes, then drain; package weight not specified.)
• 5.5 cloves garlic (Source specifies 5–6 cloves.)
• 1 tsp white pepper powder
• 2 tbsp dark soy sauce
• 1 pack bak kut teh spice mix (The source mentions Song Fa brand; package size and contents are not specified.)
• 400 g pork belly (Cut into bite-size pieces.)
• 1 cup water
• firm tofu (Optional; quantity not specified.)
• boiled eggs (Optional; quantity not specified.)

Steps

1. 1

   Bring a pot of water to a boil. Cook the rice noodles for 5 minutes, then drain them.

2. 2

   Cut the pork belly into bite-size pieces.

3. 3

   Place the drained rice noodles, garlic, white pepper powder, dark soy sauce, bak kut teh spice mix, bite-size pork belly pieces, and water into the rice cooker. Add firm tofu and boiled eggs at this stage if using.

4. 4

   Cook in the rice cooker for at least 30 minutes and up to 1 hour, until the pork is cooked through.

Notes

This is explicitly presented as a non-traditional preparation. The source does not specify the rice-noodle package size, rice-cooker setting, or the exact quantities of optional tofu and boiled eggs.

Nutrition per serving

• main
• Southeast Asian
• rice cooker
• noodle dish
• pork
• comfort food