Okinawa soba

Method

1. 1 Blanch the pork bones and pork belly in boiling water for 3 minutes to remove the foam, rinse them, then put them in a pot of cold water and simmer over low heat for 90 minutes with crushed ginger.
2. 2 Remove the pork belly from the pot, braise it separately with soy sauce, sugar, and sake over low heat for 30 minutes until the flavors are absorbed, then slice it thickly.
3. 3 Strain the bone broth, add kombu and let it soak for 10 minutes, then sprinkle with shaved tuna flakes. Turn off the heat, let it settle for 5 minutes, and then strain.
4. 4 Season the broth with salt and a little soy sauce for a light flavor, and keep it simmering hot.
5. 5 Blanch the fresh noodles for 2 minutes, rinse quickly, then put them in a bowl and pour hot broth over them.
6. 6 Arrange the braised pork belly slices on top, sprinkle with chopped scallions and shredded ginger, and serve immediately while hot.

With an appliance

• Pressure cooker 1 hr 50 min

  Replace step 1: simmer pork bones, pork belly, and ginger under high pressure for 35 minutes, then release the pressure naturally for 15 minutes, and remove the pork belly before straining the broth. Keep step 2 as is to allow the braised meat to absorb the flavors and the sauce to thicken.