Step 1

Add the cooking oil to the Instant Pot and brown the pork on all sides right in the Instant Pot, about 6 minutes per side.

Step 2

Add the chicken broth, water, sake and dashi powder. Use the pressure cooker setting (high) to cook for 45 minutes. Use the quick release to release the pressure. Let the pressure release naturally for 15 minutes, then use quick release to release any remaining pressure.

Step 3

Remove the pork from the broth and break into pieces on a lined baking sheet.

Step 4

Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.

Step 5

Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the broth. Set the Instant Pot to the saute setting and bring to a simmer for 5 minutes.

Step 6

While the broth simmers, cook the dried ramen noodles in boiling water for 3 minutes. Drain.

Step 7

Place the noodles in bowl and cover with broth.

Step 8

Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.

Step 9

Sear the pork for 6 minutes per side in a cast iron or non-stick skillet.

Step 10

Place the pork in slow cooker with chicken broth, water, sake and dashi powder.

Step 11

Cook on high heat for 4 hours. Remove pork from slow cooker and break into pieces on a lined baking sheet.

Step 12

Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the slow cooker and continue warming.

Step 13

Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.

Step 14

Cook the dried ramen noodles in boiling water for 3 minutes. Drain.

Step 15

Place the noodles in bowl and cover with broth.

Step 16

Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.