Instant Pot Pork Ramen with Smoked Sausage

You will be very pleasantly surprised at how incredibly authentic and delicious this dish is!

Ingredients—Broth

—2 Links: Queen City Sausage, Smoked Sausage.  1” slices

—2 LBS. Pork neck bones

—1 LB. Pork belly.  Sliced into thick strips

—7 Cups Chicken bones broth

—1 Onion, quartered

—1 Carrot, chopped

—1 Large Knob ginger.  Sliced.  No need to peel

—4 Garlic cloves, smashed

—2 Green onions, chopped

—1 TBLS Sake or dry sherry

—1 TSP Black peppercorns

—1 TBSP Soy sauce

Ingredients—Tare (Seasoning)

—3 TBLS Soy sauce

—2 TBSP Mirin or teriyaki sauce

—1 TBSP Sake

—1 TSP Sugar

—1 Clove Garlic.  Grated

—1 TSP Ginger.  Grated

Ingredients—Noodles +

—4 Servings Fresh ramen noodles

—4 Soft boiled eggs

—Green onions.  Finely sliced

—1 TSP Chili oil.  Optional

Directions

1. Blanch the pork bones.  Critical for clear broth.  Rinse pork bones under cold water.  Add to a pot, cover with water.  Bring to a boil and let roll for 5 minutes.  Drain and d rinse throughly

2. Add the pork bones to pressure cooker.  Add onion, carrot, ginger, garlic, green onions, and peppercorns.

3. Pour in the chicken broth, enough to be at fill line.  Add soy sauce and sake

4. Seal InstaPot.  Set to High Pressure for 90 minutes.  Once cooked, let natural release happen for 20 minutes, then quickly release remaining pressure

5. Prepare the pork belly by searing in a pan until browned.  Add the sausages. Mix tare ingredients with about a cup of chicken broth and add browned pork belly.  Simmer for 10 minutes

6. Cook noodles according to package and divide into 4 bowls just before serving

7. Strain InstaPot broth into a large bowl

8. Add the pork belly, broth, tare, soft boiled eggs and green onions to the noodle bowls.  Drizzle with chili oil if desired

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