Clean Pork Shank: Bring 2L of water to a boil. Then, boil the pork shank for 3 minutes to clean and remove the excess fat. Remove the pork shank and rinse it in cold tap water. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
Prepare Ingredients: Soak 1 small piece of chenpi in cold water for 20 minutes. Wash the dried dates with cold running tap water. Prepare the rest of the ingredients as listed.
Pressure Cook Pork Shank Soup: Place all the ingredients into the pressure cooker. Pour 2L of cold running tap water into the pot. Do not add any salt. Close the pressure cooker’s lid and pressure cook at High Pressure for 30 minutes, and full Natural Release (roughly 20 – 25 minutes). Turn off the heat.
Seasoning: Carefully open the lid and heat up the pressure cooker to bring the soup back to a full boil. Let the soup boil for an extra 20 - 30 minutes (Instant Pot: use Saute function) to add body & thickness to the soup. Add sea salt to taste. (Make sure to add in the salt slowly and keep tasting. Do not over season.) For reference: We added roughly 1 ¼ tablespoon of fine sea salt.
Serve: Serve hot. Enjoy~
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