Instant Pot Ramen (Pork Ramen)

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

2 pounds pork shoulder/butt

2 tablespoons cooking oil

4 cups chicken broth

2 cups water

1 teaspoon dashi powder

1/4 cup sake

1 tablespoon fish sauce

1/2 cup soy sauce

1 teaspoon black pepper

1 tablespoon chili garlic sauce

1/4 cup rice wine vinegar (unseasoned)

1/2 cup brown sugar

3 tablespoons dark soy sauce

4 packages ramen noodles

4-8 slices braised pork belly (optional but recommended)

6 ramen eggs (optional but recommended)

1 cup sliced green onions

Crispy garlic and/or shallots (for garnish, optional)

Sesame seeds (for garnish, optional)

Directions

Instant Pot Instructions:

Add the cooking oil to the Instant Pot and brown the pork on all sides right in the Instant Pot, about 6 minutes per side.

Add the chicken broth, water, sake and dashi powder. Use the pressure cooker setting (high) to cook for 45 minutes. Use the quick release to release the pressure. Let the pressure release naturally for 15 minutes, then use quick release to release any remaining pressure.

Remove the pork from the broth and break into pieces on a lined baking sheet.

Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.

Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the broth. Set the Instant Pot to the saute setting and bring to a simmer for 5 minutes.

While the broth simmers, cook the dried ramen noodles in boiling water for 3 minutes. Drain.

Place the noodles in bowl and cover with broth.

Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.

Slow Cooker Instructions:

Sear the pork for 6 minutes per side in a cast iron or non-stick skillet.

Place the pork in slow cooker with chicken broth, water, sake and dashi powder.

Cook on high heat for 4 hours. Remove pork from slow cooker and break into pieces on a lined baking sheet.

Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the slow cooker and continue warming.

Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.

Cook the dried ramen noodles in boiling water for 3 minutes. Drain.

Place the noodles in bowl and cover with broth.

Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.

Nutrition

• Serving Size: 2 cups
• Calories: 367 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 226 mg
• Sodium: 2692 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 28 g