Buttery Mushroom Pork Soup

Ingredients:

●      2 cups white onions, peeled, quartered

●      2 cups water

●      4 large banana chili for garnish

●      2 bird’s eye chili, minced

●      2 pounds pork belly, sliced into 2-inch thick pieces

●      2 cups Homemade Buttery Mushroom Broth, Unsalted

●      2 cups tomatoes, quartered, deseeded

●      1 Tbsp. freshly cracked black peppercorns

●      1 Tbsp. brown sugar

●      1 Tbsp. fish sauce, add more later if needed

●      1 cup daikon (Japanese radish), peeled, diagonally sliced into ¼-inch thick disks

●      1 cup taro, peeled, cubed

●      1 cup taro, peeled, cubed

●      ½ cup yard long beans, ends and strings removed, sliced into 2 inch-long slivers

●      ½ cup winged beans, ends and strings removed, sliced into 2 inch-long slivers

●      ¼ cup tamarind paste

●      1 cup young taro leaves (tops), rinsed well, drained

Directions:

  • Except for banana chili, tamarind paste, taro leaves, winged beans and yardlong beans, place ingredients into a Yedi Pressure Cooker.

  • Press: SLOW COOKER and HIGH. Set the timer to 6 hours. Secure lid.

  • After the cooking cycle, stir in remaining ingredients.

  • Press: SAUTÉ and HIGH. Secure lid once more. Cook veggies for 10 minutes or until crisp tender.

  • Turn off the machine. Taste. Adjust seasoning if needed.

  • Pour stew into bowls. Garnish bowls with banana chili. Serve.

 

Matthew Revich