Set Instant Pot to “sauté mode – high”

Pat pork belly dry with a paper towel and sprinkle generously with salt

Add pork belly to Instant Pot, brown on 1 side for 3-4 minutes

Add onions

Flip pork belly, brown on the other side 2-3 minutes

Add garlic and ginger, cook 2 more minutes

Hit “cancel” and then “pressure cook – high” and set for 25 minutes

Before closing the lid, add dried shiitake mushrooms and beef broth

Lock lid and switch pressure release button to “sealing”

When the Instant Pot beeps, you may either fast release or slow release the pressure

Once the pressure is released and you can open the lid, remove the pork belly and set aside on a cutting board

Pour the remaining broth into a medium sized bowl and set aside

Switch Instant Pot back to “sauté mode – high”

Slice pork belly into 1/2 inch slices

Add pork belly slices to back to Instant Pot with soy sauce and brown sugar

Work with a wooden spoon, being careful not to break up the pork belly and not to burn the sugar, slowly turn the pork belly so all pieces become evenly coated in the sugar mixture, this will take 3-4 minutes

Remove glazed pork belly slices, set aside

Immediately add the water to the instant pot so the remaining sugar in the pot doesn’t burn

Strain out any large pieces of fat that may have floated to the top of the broth

Add broth back to Instant Pot and bring to a boil

Add the noodles from a packed of Ramen Noodles, do not add the flavor packet

Boil for 3 minutes until noodles are cooked

Split broth into 2 large bowls for serving

Add half of the pork belly slices to each bowl

Garnish with green onions and a sliced soft-boiled egg (optional)

Enjoy  immediately*