Thai Leng Saeb Pork Spine Soup

Place the pork spine bones, water, pork stock cube, soy sauce, and 1 tbsp fish sauce in a pressure cooker. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes. Carefully open the lid and skim off any foam or scum from the surface.

Add the onion, smashed garlic, and cracked white peppercorns. Cook on high pressure for 45 minutes, then allow a 10-minute natural pressure release before opening. Transfer the tender pork bones to a large serving bowl.

Strain the broth and discard the cooked onion and garlic so they do not turn bitter. Return the broth to the pot and bring it to a simmer using the sauté setting or a stovetop pan. Stir in the lime juice, remaining fish sauce, sugar, chopped garlic, Thai bird chilies, coriander, and spring onions. Taste and adjust with more lime, fish sauce, sugar, or chilies as needed. Pour the hot broth over the pork bones, garnish with extra coriander, and serve with jasmine rice.