January 10, 2022

Instant Pot Ramen with Crispy Pork

Instant Pot Ramen with Crispy Pork

If you love slurping back ramen, then you're going to LOVE this instant pot ramen with crispy pork. Warming, cozy and effortless, it may be non traditional, but it's a delicious bowl of comfort.




For Garnish:

  • 6 eggs
  • green onions
  • sesame seeds
  1. Place the pork shoulder chunks into the Instant Pot. Cover with broth. Place the lid on and be sure it is set to sealing. Press pressure cook and set the timer for 40 minutes. Let the pressure release naturally for 10 minutes and then do a quick release.
  2. Remove the pork with a slotted spoon and place in a large bowl. Shred the pork with two forks and set aside.
  3. Add the fish sauce, 3 tbsp of tamari, sriracha, rice vinegar and sliced mushrooms to the instant pot broth and turn to sauté mode. Cook until the mushrooms have softened, about 10 minutes and then turn off. Keep the lid on to keep warm.
  4. Meanwhile, if using the eggs as a topper, bring a medium sized pot of water to a boil. Once boiling, turn the heat down to a simmer. Carefully add the eggs and simmer gently for 6 1/2 minutes. Immediately remove and place in an ice bath and set aside. Once cool, peel the eggs and set aside.
  5. Cook the noodles according to package directions and set aside.
  6. In a small bowl, combine 2 tsps of tamari with the honey.
  7. Preheat the oven to 400ºF. Spray the bok choy with a little bit of avocado oil and brush on the tamari and honey mixture. Place on a large rimmed baking sheet and transfer to the oven and bake for three minutes. Remove.
  8. Turn the oven to broil.
  9. Meanwhile, in the same small bowl, stir together the coconut sugar and 1 1/2 tbsp tamari and whisk well to combine. Pour this over the shredded pork.
  10. Add the pork to the large baking sheet with the bok choy and broil for three to four minutes, until the pork is crispy and browned.
  11. Portion the noodles into bowls and top with hot broth and mushrooms. Top with sliced egg, crispy pork, bok choy, green onions and sesame seeds. Enjoy!


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