ingredients
Soup
- 2 lbs pork shoulder roast or butt
- 4 cups low sodium chicken broth plus more of needed
- 1/2 cup + 3 Tbsp soy sauce
- 1/4 cup + 2 Tbsp rice vinegar
- 1/4 cup sake
- 2 Tbsp fish sauce
- 1 Tbsp sambal oelek chili paste
- Juice of 1 lime
- 1/2 Tbsp Chinese five spice
- 1 tsp black pepper
- 2 tsp sesame oil
- 1/4 cup dried shitake mushrooms chopped
- 1/4 cup + 1 Tbsp brown sugar
- 2 Tbsp dark soy sauce
- 4 packs Ramen noodles seasoning packets discarded
For Serving
- 4 soft boiled eggs
- Shredded carrots
- Sliced jalapeno
- Freshly chopped cilantro
- Sliced green onion
- Sesame seeds
instructions
- Add pork to the insert of the Instant Pot. Pour in chicken broth, 1/2 cup soy sauce, rice vinegar, sake, and fish sauce. Stir in sambal oelek, lime juice, Chinese five spice, black pepper, sesame oil, mushrooms, 1 Tbsp brown sugar, and dark soy sauce. Seal the Instant Pot. Set to Manual Pressure and cook on High for 90 minutes. Quick release when finished.
- Remove pork from the Instant Pot insert. Cover the Instant Pot and set to Warm.
- Place pork on a cutting board and lightly shred using two forks.
- Place a large skillet over medium-high heat. Add sesame oil. Once the oil is hot, add pork and spread it out in an even layer. Sprinkle the pork with brown sugar and 3 Tbsp soy sauce. Cook without stirring for 2 minutes. Stir and continue to cook the pork until it starts to crisp, about 5 minutes total. Remove from heat.
- Add the ramen noodles to the Instant Pot and allow to cook through, about 5 minutes. Stir in half of the pork.
- Serve the soup immediately in bowls. Top with remaining pork, eggs, carrots, jalapeño slices, cilantro, green onion, and sesame seeds.