Instant Pot Pork Belly for Ramen

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Leave the pork belly as one slab, or cut it into two large pieces. Avoid cutting it into individual slices before cooking.

Step 2

Use Sauté mode to brown the fatty side and other surfaces. You probably will not need additional oil.

Step 3

Remove the pork briefly, pour in the water, and scrape the bottom thoroughly so no browned bits remain stuck. This helps prevent a burn warning.

Step 4

Add the soy sauce, mirin or cooking wine, sugar, ginger, garlic, and green onions. Return the pork to the pot.

Step 5

Cook on High Pressure for 35 minutes.

Step 6

Allow a 15-minute natural release, then release the remaining pressure.

Step 7

Remove the pork carefully. Simmer the cooking liquid on Sauté mode for about 10–15 minutes to reduce it into a stronger glaze.

Step 8

For the best ramen-style slices, let the pork cool in some of the liquid, then refrigerate it for at least 1–2 hours. Chilled pork belly is substantially easier to slice cleanly.

Step 9

Cut it into roughly ¼-inch slices, brush with the reduced liquid, and brown the slices in a hot skillet or under the broiler for about 1–2 minutes per side.