Instant Pot Caramelized Pork Belly Ramen Recipes

SPICY PORK INSTANT POT RAMEN

Steps:

• Add pork to the insert of the Instant Pot. Pour in chicken broth, 1/2 cup soy sauce, rice vinegar, sake, and fish sauce. Stir in sambal oelek, lime juice, Chinese five spice, black pepper, sesame oil, mushrooms, 1 Tbsp brown sugar, and dark soy sauce. Seal the Instant Pot. Set to Manual Pressure and cook on High for 90 minutes. Quick release when finished.
• Remove pork from the Instant Pot insert. Cover the Instant Pot and set to Warm.
• Place pork on a cutting board and lightly shred using two forks.
• Place a large skillet over medium-high heat. Add sesame oil. Once the oil is hot, add pork and spread it out in an even layer. Sprinkle the pork with brown sugar and 3 Tbsp soy sauce. Cook without stirring for 2 minutes. Stir and continue to cook the pork until it starts to crisp, about 5 minutes total. Remove from heat.
• Add the ramen noodles to the Instant Pot and allow to cook through, about 5 minutes. Stir in half of the pork.
• Serve the soup immediately in bowls. Top with remaining pork, eggs, carrots, jalapeño slices, cilantro, green onion, and sesame seeds.

INSTANT POT CARAMELIZED PORK BELLY RAMEN

Steps:

• Generously sprinkle salt and pepper on all side of pork belly slab. Turn IP on Sauté and heat olive oil. Add in pork belly and cook for 3-4 minutes per side.
• Add onion, mushrooms, carrots, celery, garlic, ginger, mirin, soy sauce, gochujang paste and sauté for several minutes.
• Next, add stock and slice chili. Cover and seal IP. Set to Manual 30 minutes.
• Next, place eggs in a pot and cover with water. Set stove to medium high and bring to a boil for approximately 6 minutes.
• Immediately remove eggs and place in an ice bath to stop cooking. Set aside for 5-10 minutes. Then gently peel. Do not cut until ready to serve.
• Once IP is finished cooking, quick release pressure. Remove pork belly and set aside.
• Then, pour broth into large bowl and set aside - this allows fat to rise to the top.
• Next, cut pork belly into chunks or slices (totally a personal preference).
• De-fat your stock.
• Using a skillet, add the dark brown sugar and dark soy sauce and combine over medium heat.
• Add pork belly and gently toss around mixture for 2-3 minutes. Do not let the sugar burn.
• Next, turn the Instant Pot back to Sauté and add your broth back to the IP and add your dried ramen - do not add the flavor packets.
• Cook for 3 minutes until al dente.
• Slice your soft-boiled eggs. Plate and top with pork belly, eggs, red chili flakes/oil, scallions, and any of your other favorite toppings and enjoy.
• Preheat oven to 300*F
• In a heavy oven proof pot (preferably a Dutch oven, sear pork belly on both sides). Follow all instructions above but in your Dutch oven.
• Cover and cook in your own for 4 hours.
• Remove pork belly, slice or cube and in a stove top skillet follow instructions to caramelize.
• Cook ramen directly in broth on stove top until done.
• Plate and top with eggs, pork belly, red chili flakes, scallions, and any other toppings you like!

INSTANT POT RAMEN-STYLE PORK BELLY RECIPE

Steps:

• Cook the pork the day before.
• Rub the pork belly on all sides with the salt.
• Set your Instant Pot or other slow cooker to sauté mode (if that's not an option on your model, place a dry skillet over medium-high heat), add the pork belly skin side down, and cook for 5 minutes on each side, until browned.
• Flip the meat back to skin side down in the Instant Pot or slow cooker. Add the quartered onion, ginger, whole cloves garlic, soy sauce, sake, mirin, and sugar.
• Pour water in to cover the ingredients by 2-3 cm (1 inch). Place the lid on, turn the slow cooker on using the "low" setting, and cook for 8 hours. If you're available to do so, flip the meat every 2 hours or so.
• After 8 hours, remove the meat from the pot and transfer to a container with a lid. Pull out the bones, if any, and discard. Allow to cool on the counter then cover and refrigerate until the next day.
• Strain the cooking broth, discarding the solids aside. Allow to cool on the counter then cover and refrigerate until the next day.
• The next day, bring the broth to a simmer in a large saucepan. Add the noodles and cook according to package instructions.
• In the meantime, cut the pork into thin slices, removing any piece of cartilage.
• Mince the spring onions finely.
• When the noodles are cooked through, lift them from the broth with tongs and divide among 6 bowls. Add pork slices on top, ladle the broth into the bowl, sprinkle with the spring onions, and serve with chopsticks (and bibs, as needed).

INSTANT POT RAMEN (PORK RAMEN)

Steps:

• 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.
• 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.

PORK BELLY RAMEN

Steps:

• Pour rice brain oil into a stock pot and cook of onions, white part of the scallions, garlic and ginger for 5-7 minutes on medium-heat or until caramelized.
• Stir in the chili paste and cook until aromatic, before adding the mushrooms and stirring for a further 5 minutes or until mushrooms get a slight brown edge.
• In a small bowl whisk the miso paste and 1 cup of stock before adding to the pot of mushrooms, then add in the rest of the stock and the soy sauce to the pot.
• Bring to a boil turn heat to low and cover with a lid, allowing to simmer for 1-3 hours.
• In the time the broth is simmering cook the pork belly. Preheat oven to 310 degrees F.
• Rub pork belly all over with salt and pepper then place on a rack above a baking sheet into the oven to cook for 90 minutes to 2 hours or until pork belly is cooked through. Turn oven to hottest temperature and blast belly to get crispy skin for 10-20 minutes. Remove and set aside.
• Bring a small pot of water to a boil, using a spoon, carefully place the eggs in, set a timer for 5 minutes 45 seconds. Once alarm goes off shock eggs in a bowl of ice water and peel.
• Using same pot of water, bring it back to a boil and add the noodles for 1-2 minutes or until it reaches desired consistency.
• To serve add noodles to a bowl, poor over miso broth and top with 3 slices of pork belly. Sprinkle over green scallions and serve with black sesame seeds.