Main Ingredients:

• 1 lb pork back ribs or beef ox tail
• 1/2 green cabbage (bite-sized pieces)
• 2 potatoes (dice into large cubes)
• 2 carrots (dice into large cubes)
• 4 tomatoes (dice into bite-sized pieces)
• 3 stalks of celeries (small size chunks)
• 1 red onion (dice into large chunks)
• 1 dried chili pepper ( optional)
• 1 tsp ginger (grated)
• 1/2 lemon
• 2 tbsp vegetable oil
• 2 bay leaves

Seasonings:

• 1/4 tsp black pepper
• 5 tbsp ketchup
• 14 fl oz chicken broth
• 6 cups water
• 1 tsp salt
• 2 tbsp sugar

Instructions: 

1. Boil pork back ribs or beef ox tail, once boiling lower the heat and let it simmer for 30 secs. Wash them in cold water to rinse off any debris.
2. In oiled wok, add ginger cook until fragrant, add onion stir fry for 30 secs, tomatoes stir fry for 30 secs, potatoes and carrots, turn the heat to high and stir fry for 30 secs, add celery. Secret ingredient: ketchup, add pork back ribs and season with black pepper.
3. Transfer everything to an Instant Pot along with chicken broth, water, cabbage, dried chili pepper and secret ingredients: bay leaves and half of a lemon.
4. Pro tip: Pressure cooks on high in Instant pot for 35 min. or cook on stove top and once boiling, let it simmer for 2 hours.
5. After 35 min. in Instant Pot, add sugar and salt to taste. Enjoy with some rice.