Pressure Cooker Pork Shank Carrot Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 75 minutes |
| Servings |
2-4 servings
|
Ingredients
- 2 large carrots roughly chopped
- 1 large green radish roughly chopped
- 1 pork shank roughly
1 1/2 pounds - 4 litres Water cold running tap water
- 1 thin slice Ginger
- 2 dried jujubes
- 1 small piece chenpi (dried mandarin peel)
- sea salt to taste
Ingredients
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Instructions
- Bring
2 quarts of water to a boil. Then, boil the pork shank for 3 minutes to clean and remove the excess fat. Remove the pork shank and rinse it in cold tap water. - Soak chenpi in cold water for 20 minutes. Wash the dried jujubes with cold running tap water. Chop and prepare the rest of the ingredients.
- Place all the ingredients into the pressure cooker. Pour
2 quarts of cold running tap water into the pot. Do not add any salt. Close the pressure cooker’s lid and pressure cook on manual at High Pressure for 30 minutes. Turn off the heat and fully Natural Release (roughly 20 – 25 minutes). - Carefully open the lid and heat up the pressure cooker to bring the soup back to a full boil. Add sea salt to taste. (Make sure to add in the salt slowly and keep tasting. Do not over season.)
Recipe Notes
Clean the Pork Shank: We parboil the pork shank or any other bones and meat to clean and remove the excess fat whenever we make Chinese soups. For this recipe, we parboiled the pork shank for 3 minutes, then rinsed it in cold tap water
