Instant pot pork belly ramen

1. Set Instant Pot to “sauté mode – high”

2. Pat pork belly dry with a paper towel and sprinkle generously with salt

3. Add pork belly to Instant Pot, brown on 1 side for 3-4 minutes

4. Add onions

5. Flip pork belly, brown on the other side 2-3 minutes

6. Add garlic and ginger, cook 2 more minutes

7. Hit “cancel” and then “pressure cook – high” and set for 25 minutes

8. Before closing the lid, add beef broth

9. Lock lid and switch pressure release button to “sealing”

10. When the Instant Pot beeps, you may either fast release or slow release the pressure

11. Once the pressure is released and you can open the lid, remove the pork belly and set aside on a cutting board

12. Pour the remaining broth into a medium sized bowl and set aside

13. Switch Instant Pot back to “sauté mode – high”

14. Slice pork belly into 1/2 inch slices

15. Add pork belly slices to back to Instant Pot with soy sauce and brown sugar

16. Work with a wooden spoon, being careful not to break up the pork belly and not to burn the sugar, slowly turn the pork belly so all pieces become evenly coated in the sugar mixture, this will take 3-4 minutes

17. Remove glazed pork belly slices, set aside

18. Immediately add the water to the instant pot so the remaining sugar in the pot doesn’t burn

19. Strain out any large pieces of fat that may have floated to the top of the broth

20. Add broth back to Instant Pot and bring to a boil

21. Add mushrooms and simmer for 3 minutes

22. Add the kale and the noodles from a packet of Ramen Noodles, do not add the flavor packet

23. Boil for 3 minutes until noodles are cooked

24. Split broth into 2 large bowls for serving

25. Add half of the pork belly slices to each bowl

26. Garnish with green onions and a sliced soft-boiled egg (optional)