Spicy Pork Stomach Soup

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2 lb {908 g}

pork stomach, washed and cut into 1cmx4cm strips

250 g

peeled sliced ginger

3 - 4 TBL {0.0-0.0 g}

ground peppercorns

2 lb {908 g}

pork meat on the bone such as neck or back,

8 cup {1896 g}

water

3 TBL {27 g}

salt

Cook at pressure for 15m high pressure or 30m low pressure minutes until meat is shreddable off the bone.

Remove meat from bones and add back into soup.

Add

2

cans of straw mushrooms, split

1

bunch mustard greens (optional)

Simmer for 10m until greens are soft.

Add salt to taste.

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