Ingredients Jump to Instructions ↓

  1. 2 ears of fresh corn - cut into 1 1/2 inch slices 3 large tomatoes - quartered

  2. 2 stalk celery - cut into 2 carrots - peeled and cut into 1 inch lengths

  3. 2 potatoes - peeled and cut into halfs

  4. 2 lbs pork spareribs/neck bones Salt to taste

Instructions Jump to Ingredients ↑

  1. In the pressure cooker, put the pork bones in and enough water to cover the bones. Bring to high boil and let boil until most of the scum is floating on top of the water. Turn off heat and pour the contents through a colander. Wash the bones thoroughly with cold tap water until all scums are removed. Wash the pressure cooker well, removing scum and fat that are stuck to the pot. Put bones back into the clean pressure cooker and add in the corn, tomatoes and wai san with enough water the cover ingredients. Make sure that the water level is not more than 2/3 full - pressure needs to be built with space. Pressurized for 30 minutes and turn off heat, allowing the soup to continue to cook in the pressure. Remove lid only when the pressure is totally off and add salt to taste. If you are in a hurry for dinner, put pressure cooker under the tap and run the cold water over the lid of the pressure cooker, this should bring the pressure down fast and you can soup on the table as soon as salt is added to taste. Serves


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