INGREDIENTS

2lbs pork bones

2lbs of pork belly (cut into small pieces)

1 medium onion

3 tablespoons fish sauce (3 crabs is my favorite) 

8 cups of water

Bok Choy

INSTRUCTIONS

1. Broth: Place pork bones and pork belly in a large pot of water. Bring it to a boil. Once the water boils, discard GRIMMY water and rinse the meat under cold water.

2. Broth: place clean bones, onion into the instant pot. Close lid and set the pot to “soup/broth” setting for 30 minutes. Once time’s up, quickly release the pressure. Remove bones, onion and discard.

   Add 6 more cups of water to the pot. Season the broth with fish sauce, shrimp paste, salt, tamarind powder.

3. Udon Noodles:
   1. EASY VERSION: put the package of noodles into the insta pot (1/4 package per person), b
   2. HARD VERSION: boil the noodles separately
4. Separate into separate bowls
5. GARNISH: with green onions
   1. EXTRA: you can sauteed green onions and garlic with 2 tablespoon of olive oil until crunchy