Please enjoy my very first recipe video! This is how I make chicken stock every couple of weeks. To see how I use this stock, check out my recipe for Chicken Noodle Soup.
I didn’t have a whole lot of time this evening and I’ve been enjoying my new Instant Pot, so I decided to make my tried-and-true hong shao rou (stewed pork) recipe using the pressure cooker setting. It was cooked at high pressure for 35 minutes, I manually released the pressure, added the eggs, and continued at high pressure for another 10 minutes. It turned out just as good and in much less time! For my lunch, it is paired with sauteed leek, steamed rice, and hard-cooked egg stewed in the soy sauce broth. Continue reading “Pressure Cooker Chinese Stewed Pork Bento”