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Instant Pot Pork Belly Ramen

This Pork Belly Ramen is a super comforting meal with a delicious flavorful broth and incredible caramelized pork belly. This can be made in the Instant Pot or slow roasted depending on the time you have available.

White bowl of Caramelized Pork Belly Ramen with a big pull of ramen noodles.

This is Rick’s ultimate comfort food. He will always and forever choose this dish. I always make sure to make extras so that he’s content afterward. His favorite part is the tender, insanely delicious caramelized pork belly. I personally love the soft boiled eggs. They’re the perfect finisher to the ramen!

Ingredients

  • Pork Belly
  • Kosher Salt and Fresh Cracked Black Pepper
  • Chicken or Beef Stock – this is a personal preference, you can also use Ramen Broth if you can find it
  • Mushrooms – shitake mushrooms add great flavor, however, if you cannot find them portobello will work just fine
  • Carrots, Celery, Onion, and Garlic
  • Ginger
  • Mirin
  • Soy Sauce
  • Gochujang or Chili Paste
  • Red Chili
  • Eggs
  • Ramen Noodles – do not use the flavor packet that comes with the noodles
  • Scallions
  • Dark Brown Sugar
  • Dark Soy Sauce

How to make Instant Pot Pork Belly Ramen

There are two ways to make this Caramelized Pork Belly Ramen. You can make it in an Instant Pot or if you don’t have one you can make it in the oven. Both ways are delicious, however, you will achieve a richer flavor if you slow roast the broth. But, to be honest, I am not great at planning that far ahead in my day. I am a work in progress. 😉

  • Season all sides of the pork belly
  • Turn Instant Pot to Sauté and sauté 3-4minutes each side
  • Add onion, mushrooms, carrots, celery, garlic, ginger, mirin, soy sauce, gochujang paste and sauté for several minutes
  • Add stock and red chili
  • Cover Instant Pot, seal lid, and set to Manual 30 minutes
  • Soft boil eggs for 6 minutes on stove
  • As soon as the eggs are done put them in an ice bath to stop cooking
  • Let eggs sit for 10 minutes, then peel, but do not slice
  • Once Instant Pot is finished cooking, quick release the vent
  • Remove pork belly from Instant Pot and cut
  • Pour broth into large bowl and let fat float to the top, then de-fat the broth
  • In a skillet over medium heat, add the dark brown sugar and dark soy sauce and stir to combine
  • Add pork belly and toss in sauce for 3 minutes – making sure not to let the sugar burn
  • Add broth back to Instant Pot, turn on sauté, add ramen noodles and cook for 3 minutes until noodles are al dente
  • Slice eggs, plate soup, add toppings and enjoy!

How to make Pork Belly Ramen in the Oven

  • Preheat oven to 300*F
  • Use a Dutch Oven and follow the Instant Pot instructions above
  • Cook for 4 hours
  • About 20 minutes before broth/pork belly is done, soft boil eggs for 6 minutes
  • As soon as the eggs are done put them in an ice bath to stop cooking
  • Let eggs sit for 10 minutes, then peel, but do not slice
  • Once the broth is done, let it rest then remove the fat that has floated to the top
  • In a skillet over medium heat, add the dark brown sugar and dark soy sauce and stir to combine
  • Add pork belly and toss in sauce for 3 minutes – making sure not to let the sugar burn
  • Add ramen noodles to Dutch Oven broth and cook for 3 minutes until noodles are al dente
  • Slice eggs, plate soup, add toppings and enjoy!

How long can this Pork Belly Ramen be stored?

If you have any leftovers they can be stored in an air tight container for up to 4 days in the fridge. I would recommend storing the broth and the noodles separately. This will prevent the noodles from getting mushy.

There is something about soup that bring comfort. This Instant Pot Pork Belly Ramen is perfect year round. It is also really easy to customize. Do you like sprouts in your ramen? Baby Bok Choy? Cilantro? Feel free to add them. I usually work with what I have on hand. It is one of our favorite meals. I hope you love it too!

Large noodle pull from bowl of Pork Belly Ramen

Instant Pot Caramelized Pork Belly Ramen

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Pork Belly Ramen is a super comforting meal with a delicious flavorful broth and incredible caramelized pork belly. This can be made in the Instant Pot or slow roasted depending on the time you have available.

Ingredients

  • 2 tbsp olive oil
  • 2 lbs pork belly slab
  • 1 tbsp kosher salt
  • ½ tsp black pepper, combined
  • 6 cups chicken or beef stock, divided
  • 1 large onion, chopped
  • 1 lb mushrooms
  • 2 carrots - peeled, divided (one for stock, one for soup)
  • 1 stick of celery, roughly chopped
  • 4 cloves garlic, smashed
  • 1 tbsp fresh ginger, roughly chopped
  • 2 tbsp mirin
  • 3 tbsp soy sauce
  • 1-2 tbsp Gochujang Paste – depending on the amount of heat you like
  • Note: you can use chili paste in place of Gochujang Paste
  • 1 red chili, remove seeds
  • 6 large eggs (week old eggs work best for peeling)
  • 2 packages dried ramen noodles
  • 2 scallions, chopped
  • 1 tsp red chili flakes or chili oil
  • To caramelize the pork belly
  • 2 tbsp dark brown sugar
  • 2 tbsp dark soy sauce

Instructions

Instant Pot Instructions

  1. 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.
  2. Add onion, mushrooms, carrots, celery, garlic, ginger, mirin, soy sauce, gochujang paste and sauté for several minutes.
  3. Next, add stock and slice chili. Cover and seal IP. Set to Manual 30 minutes.
  4. Next, place eggs in a pot and cover with water. Set stove to medium high and bring to a boil for approximately 6 minutes.
  5. 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.
  6. Once IP is finished cooking, quick release pressure. Remove pork belly and set aside.
  7. Then, pour broth into large bowl and set aside – this allows fat to rise to the top.
  8. Next, cut pork belly into chunks or slices (totally a personal preference).
  9. De-fat your stock.
  10. Using a skillet, add the dark brown sugar and dark soy sauce and combine over medium heat.
  11. Add pork belly and gently toss around mixture for 2-3 minutes. Do not let the sugar burn.
  12. 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.
  13. Cook for 3 minutes until al dente.
  14. 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.

Slow Roasted Oven Instructions

  1. Preheat oven to 300*F
  2. 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.
  3. Cover and cook in your own for 4 hours.
  4. Remove pork belly, slice or cube and in a stove top skillet follow instructions to caramelize.
  5. Cook ramen directly in broth on stove top until done.
  6. Plate and top with eggs, pork belly, red chili flakes, scallions, and any other toppings you like!


Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1225Total Fat: 74gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 461mgSodium: 3777mgCarbohydrates: 48gFiber: 4gSugar: 17gProtein: 89g

The nutritional values above are auto calculated by a nutrition program and can vary based on brands of ingredients used.

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3 Comments

  • Jessica
    June 15, 2020 at 10:57 pm

    Jorge LOVES ramen! Can’t wait to try this!

    Reply
    • Kerri
      June 16, 2020 at 9:13 am

      I hope he loves it!

      Reply
  • Kerri
    June 16, 2020 at 9:15 am

    Thank you!!

    Reply

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