Posts tagged: White Pepper

Tomato Bisque

By , December 19, 2012

Submitted by Ezzie B.

I usually buy those wonderful tomatoes on the vine every couple of weeks.  But my husband doesn’t eat them fast enough.  So I’ve developed a good recipe to transform them into Tomato Bisque that is delicious and inexpensive.  But you can use good plum tomatoes as well.


  • Cut tomatoes in half or quarters.  Put into the inner liner pot.  No need to peel the tomatoes!
  • If you put in enough to go to the fill line add 1 cup water, or if you only had enough for 1/2 pot full just add 1/2 cup water.
  • Put the lid on and plug in the Instant Pot.  Then set to steam and adjust time (using the + and – buttons) to 6 minutes.
  • When you hear the beeps indicating it is done do NOTHING.  Just let the pot return to normal pressure.
  • Remove the lid and using an immersion blender, blend to a very smooth consistency.
  • You can add whatever you like at this point.
  • Salt to taste
  • Fresh ground pepper to taste (white pepper is best) Basil or oregano (fresh or dried)
  • Add as much half and half as you like.  I added 1 cup for a half batch.
  • Serve with a fresh leaf of basil on the soup and fresh bread on the side.

Traditional Chinese Pork Belly

By , March 29, 2012

Submitted by Jenny W.

This is something my Grandmother always made for me as a special treat. After she passed away, I didn’t eat this for years because I couldn’t find an acceptable version – until now!


  • 2 lbs pork belly, cut into 5in slices
  • 1/2 cup GF soy sauce (I usually use San-J)
  • 1-2 teaspoons cane sugar
  • 3 tablespoons Chinese cooking wine
  • 4 star anise
  • 1-2 teaspoons white pepper powder
  • 2 cups water (or more if needed)
  • 4-5 slices fresh ginger
  • 6 cloves garlic, sliced

1. Heat saute pan on high heat and sear both sides of each pork belly slice (roughly 2 minutes per side).
2. Reduce heat to medium. Add ginger and garlic and keep sauteing in the rendered fat for 5 minutes.
3. Transfer all ingredients to pressure cooker.
4. Bring up temperature of pressure cooker as directed. Cook for 30 min or so until lean meat is almost falling off with the touch of a fork.