Spicy pork ramen recipe

Ingredients

• 1 cup dry kidney beans
• 6 cups cold water
• Vegetable oil
• 1½ lb country-style pork ribs
• 6 cups chicken stock
• 1 can (16 oz) diced tomatoes, with juice
• 1 tbsp hot chili sauce
• 3 carrots, chopped
• 2 onions, chopped
• 5–6 garlic cloves, peeled and minced
• 4 bay leaves
• 1 tsp dried oregano
• 2 cups corn
• 6 pkgs ramen noodles
• Salt and pepper to taste

• 1 bunch cilantro, chopped
• 1 bunch green onions chopped
• 1 Japanese fish cake (Narutomaki), sliced
• 2 cups diced extra firm tofu
• 3 hard-boiled eggs

1. Soak dry kidney beans in 6 cups cold water for 30 minutes. Drain water.
2. Select Sauté mode on Instant Pot. Add enough oil to lightly coat bottom of pan.
3. Add country-style pork ribs. Brown all sides.
4. Add chicken stock, tomatoes, chili sauce, kidney beans, carrots, onions, garlic, bay leaves, and oregano.
5. Pressure cook on high for 30 minutes. Allow steam to release naturally.
6. Remove lid. Make sure ribs shred easily and kidney beans are cooked. If not, pressure cook for 10 minutes longer, or adjust additional cooking time as needed. Allow pressure to release naturally.
7. Once cooked, select Sauté mode and add corn while bringing soup to a boil. Place ramen noodles in pot. Cook noodles for about 3 minutes or until tender. Add salt and pepper to taste.
8. Divide broth, pork, beans, and noodles between 4 large bowls, removing any bay leaves and garnishing with chopped cilantro, green onions, sliced fish cake, diced tofu, and hard-boiled eggs.