4 boned pork shanks (from a Chinese butcher)
1kg of pork bones (from Chinese butcher)
bunch of Asian greens
1 cup black turtle beans
pack of 2 minute noodles
7 tablespoons of soy sauce
2 tablespoons of mirin
2 star anise
2 cinnamon sticks
3″ piece peeled ginger
3 tablespoons brown sugar
for serving. Sliced spring onion, fried onion and fried garlic
Bring a pot of water to the boil add the bones and the shanks. Boil for 5 minutes rinse and drain.
This is one of the big differences between a Chinese soup and a western soup. Instead of browning the meat and the bones they are blanched. This removes the scum that clouds the stock.
Place the soy sauce, mirin, the spices and 2 tbs brown sugar in the pressure cooker.
add the drained meat and bones
add the turtle beans
cover with cold water to just below the maximum
pressure cook on high pressure for 1 hour.
Remove shanks, with a small amount of the cooking liquid, roughly slice them into small pieces
add sesame oil into a frying pan. Add sliced meat, liquid and 1tbs sugar. Cook until liquid is gone and meat browns in mixture
add greens to pressure cooker cook on high for 5 mins
cook 2 minute noodles
add a scoop of cooked noodles to bowl, add soup with one or two of the bones. Top with cooked meat, sliced shallots, fried onion and fried garlic.