INGREDIENTS
2lbs pork neck bone/back bone
2lbs pork belly
1/2lb pork large intestines
12 pork balls
2 onions sliced
4 slices of ginger
1 bunch spring onions cut into 3rds seperate whites from green
6 garlic cloves smashed
2 large red chilli seeds removed and chopped
4 star anise
1 cinnamon stick
1tbsp of sichuan peppercorns
1tbsp of black peppercorns
2 bay leaves
3 tbsp of spicy bean paste
1/4 cup of dark soy sauce
1/2 cup of light soy sauce
1tbsp of sesame oil
2 rock sugars
1 tomato chopped
1 apple quartered
400 ml of chicken broth
4 stalks of bak choy
6 bunches of Taiwan dried noodles
DIRECTIONS - Serves 4-6 people
Par boil the pork bones, belly and intestines and tendon in salted vinegar water for 5 minutes then rinse. Cut the pork belly into cubes and slice your intestines about 1/2 in width. You may want to slice open the intestines to remove any excess fat.
Set your IP to lowest sautee mode and pour in about 4 tbsp of oil, enough to cover the bottom of the inner pot.
Toss in the onion, ginger, garlic, white ends in of green onion, and half or the remaning green onion. Save the last remaining 1/3 of green onion for garnish. Cook until onions start looking translucent.
Add in your red chilli, tomatoes, apple, star anise, cinnamon stick, rock sugar, bay leaves and cook for another 2 minutes.
In a spice bag put in your black and sichuan peppercorns. Add spice bag to the pot along with dark and light soy sauce, spicy bean paste and chicken broth.
Add the pork bones, belly, intestine and pork balls and top of with boiled water just enough to cover the pork. Pressure cook on high for 20 minutes, then do a quick release (QR) .
Carefully skim off the top layer of fat. Leave a little left over because those are wondering flavors.
Adjust to taste by adding salt, sugar or more bean paste. Remove spice bag and apples, cinnamon stick and star anise.
Cook the noodles until al dente then rinse under cold water, drain then place the noodles into individual bowls with the washed bak choy. You can use whatever kind of noodles you prefer.
Scoop the hot soup into the bowls, garnish with rest of the green onion and serve immediately.
Add in your red chilli, tomatoes, apple, star anise, cinnamon stick, rock sugar, bay leaves and cook for another 2 minutes.
In a spice bag put in your black and sichuan peppercorns. Add spice bag to the pot along with dark and light soy sauce, spicy bean paste and chicken broth.
Add the pork bones, belly, intestine and pork balls and top of with boiled water just enough to cover the pork. Pressure cook on high for 20 minutes, then do a quick release (QR) .
Carefully skim off the top layer of fat. Leave a little left over because those are wondering flavors.
Adjust to taste by adding salt, sugar or more bean paste. Remove spice bag and apples, cinnamon stick and star anise.
Cook the noodles until al dente then rinse under cold water, drain then place the noodles into individual bowls with the washed bak choy. You can use whatever kind of noodles you prefer.
Scoop the hot soup into the bowls, garnish with rest of the green onion and serve immediately.