1 1/2 quarts of filtered water (about 6 cups)
8 dried shiitake mushrooms
1 medium or large onion
2″ inch piece of fresh ginger, peeled and sliced thick
6 garlic cloves, peeled and whole
1 can of wild caught sardines packed in water, whole
1/2 teaspoon sea salt
A couple drops of red boat fish sauce
(makes one, but is easily doubled or quadrupled)
1 large Zucchini, julienned
2 short slices of Pork Belly (about 5″ inches long and 1/4″ inch thick)
2 whole pieces of Choy Sum, cut where the stem meets the leaf
Shiitake mushrooms from the broth
Sardines from the broth
1 egg, fried
a handful fresh cut Scallions
MAKE THE BROTH
1. place the water, onion, garlic cloves, ginger, sardines (with its liquid), sea salt and fish sauce into the bowl of an electric pressure cooker. I have the Bon Appétit 7-quart programmable pressure cooker. Set it for 15 minutes and cook. Let the pressure come down naturally (wait at least 30 minutes after the cook cycle before getting your broth)
PREP THE ZUCCHINI-NOODLES
2. Julienne the zucchini using either a handheld julienne peeler, a mandoline slicer or really amazing knife skills. (I only have the first)
FRY THE PROTEINS
3. In a small fry pan, fry the pork belly slices until thoroughly cooked and golden crispy on the edges. Let cool a bit and cut at a diagonal angle while still warm.
4. In the same pan with the leftover pork fat, fry the egg sunny side up and set aside.
WILT THE VEGETABLES
5. Place both the choy sum and julienned zucchini into the bottom of a wide and medium-shallow bowl (preferably ceramic to keep the broth warm for longer). Pour on the hot broth to cover. Let sit at least 2 minutes. The vegetables should become tender.
ASSEMBLE THE BOWL
6. Scoop out a couple pieces of shiitake mushrooms and sardines from the broth (my sardines managed to keep its shape, though very fragile, after being pressure-cooked) and place that in the bowl. You may slice up the shiitake mushrooms into smaller pieces.
7. Place on the cut pork belly and fried egg. Serve with fresh scallions.