Instant Pot Ramen Style Pork Belly Recipes

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.