A clear, warming [[Chinese]]-style pressure cooker soup built around bone-in [[Pork Belly]] and layered whole-spice aromatics. # Ingredients (2–3 servings) - 400 g bone-in [[Pork Belly]] - 1.2–1.4 L water (start with 1.25 L) - 3–4 slices [[Ginger]] - 2 [[Scallion]] segments (whites preferred) - 1 tbsp [[Shaoxing Wine]] - 1 small piece dried tangerine peel ([[Chenpi]]) - 1 crushed clove [[Garlic]] - 1 tsp [[Sichuan Peppercorn]]s - 1 dried [[Chili Pepper]] - 1 [[Bay Leaf]] - [[Salt]], to taste - Optional finish: pinch [[White Pepper]] # Prep 1. Cut pork belly into large chunks if needed. 2. Optional but recommended: blanch pork 2–3 min in boiling water, then rinse (for cleaner broth). # Steps 1. Add pork to pressure cooker with 1.3 L water (or enough to cover meat by ~2–3 cm). 2. Add all aromatics and spices. 3. Pressure cook on **high** for **18–22 min**. 4. Let pressure release naturally for **10–15 min**. 5. Open lid, skim surface fat/foam as desired. 6. Season with salt to taste. # Notes - Use **1.2–1.4 L** for a richer soup; up to **1.5 L** for a lighter, larger batch. - If the spice profile feels too strong next time, reduce Sichuan peppercorns to 1/2 tsp and keep cinnamon very small. - Can add daikon, napa cabbage, or tofu after pressure cooking; simmer 8–12 min uncovered.