Use old pork fat that my husband cuts of pork chuck before slow cooker recipes. Threw the fatty pork bits in the freezer until I was ready to make this. Smelled precisely like pho broth, but not quite as intense as I would have liked. I think pork bones/knuckles would make this just right.
In the pressure cooker pan, cook in a little oil until golden:
1-2 onions, sliced
ginger (fresh or ground)
star anise
cloves
peppecorn and/or schezwuan peppercorns
1 " piece cinnamon stick
Now add:
3 quarts water
pork fat (or other fatty bits of meat and/or bones)
pork bones or knuckles (I didn't have but want to try it with the bones next time)
1/2 - 1 C cilantro (stems are ok)
Cover and pressure cook for 35 minutes.
Turn off heat and let come pressure come down. Open. Strain, discard the solids. Let cool and then skim the fat off the top.
Add optional vietnamese fish sauce, lime juice or salt.
Use in pho or other asian-inspired soups as the stock/broth (seen above with chicken, shiitake mushroom, rice noodles, celery and bean sprouts).
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