Easy Pressure Cooker Pulled Pork Ramen

Good ramen is all about the broth and this simplified rendition uses pork shoulder to add rich flavour to this recipe that can be prepared in less than two hours.

Flavour Base (Tare):

1/4 cup white miso paste
1/4 cup soy sauce
2 Tbsp each rice vinegar and toasted sesame oil
2 Tbsp grated fresh ginger
2 large garlic cloves, grated
2 tsp brown sugar
1 tsp sriracha or chilli garlic sauce (or to taste)

Broth and Pulled Pork:

1 pork shoulder, 3 to 4 lb (1.4 to 1.8 kg)
1 Tbsp (15 mL) avocado or canola oil
8 cups (2 L) water

Preparation

2 lb fresh ramen noodles or 8 bundles or cakes of dry ramen noodles (90 g each).
Toppings such as “jammy eggs” (see tip), carrot ribbons, sliced green onion, sliced toasted seaweed, bamboo shoots, enoki mushrooms, corn etc.
Flavour Base (Tare): Whisk miso paste with soy sauce, rice vinegar, sesame oil, ginger, garlic, sugar and sriracha. Measure out 1/4 cup tare; blend with 2 Tbsp water. Set aside in refrigerator to use when serving.
Broth and Pulled Pork: Cut pork shoulder into 6 to 8 equal sized chunks; trim away and discard external fat. (If your shoulder has a bone, be sure to include as it will add even more depth of flavour to the broth.)
Heat oil in a pressure cooker on Sauté mode; add pork in batches and brown all over. Remove to a bowl. Add remaining tare to pot; cook 1 minute. Return all pork and any accumulated liquids to pressure cooker and turn to coat in flavour base.
Add water. Pressure cook on High for 40 minutes; allow the pressure to release naturally for at least 10 minutes. Pour the pork and broth through a mesh strainer over a large bowl. Wipe out pot and return broth to the pot. Cook on Sauté setting for 5 to 8 minutes to return a boil. Keep on Hold Warm setting until ready to serve.
Meanwhile, shred pork using two forks and hold warm. Cook ramen in a separate pot of boiling water according to package directions.
To Serve: Place 1 to 2 tsp reserved tare in each bowl. Ladel over 1 to 1 1/4 cups hot broth. Adjust seasoning as needed. Add noodles, pulled pork and preferred toppings. Serve immediately.

TIPS:

For extra crispy pork; whisk 2 tbsp (30 mL) each brown sugar and soy sauce to toss with the shredded pork and broil or pan fry, stirring occasionally, for 5 to 8 minutes or until caramelized and crispy on the edges.

“Jammy eggs” have a soft custardy yolk. To prepare, bring a medium pot of water to a boil. Add eggs and boil for 7 1/2 to 8 minutes. Remove eggs to an ice bath for 3 minutes. Carefully peel eggs and reserve at room temperature for up to 1 hour or in the refrigerator until ready to use.

Pork and broth can be made ahead and reserved separately in the refrigerator for up to 4 days. Any fat that accumulates on the broth can be skimmed off before reheating if preferred.