Pressure-Cooked Tonkotsu Shoyu Ramen with Chashu Pork

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and savory Tonkotsu shoyu ramen featuring a creamy pork bone broth pressure-cooked to tender perfection, topped with melt-in-your-mouth chashu pork and fresh scallions. This japanese-inspired japanese ready in about 225 minutes pairs pork leg bones, pork trotters, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (13 ratings) Prep: 30 min Cook: 195 min Serves 4 Japanese cuisine 650 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse 4 lbs pork leg bones and 2 lbs pork trotters under cold water, then place them in a large pressure cooker with 12 cups water, 2-inch sliced ginger, 6 smashed garlic cloves, and 4 stalks white parts of green onions. Seal and cook on high pressure for 3 hours to extract creamy tonkotsu broth.
  2. Step 2: While broth cooks, prepare chashu pork by rolling 1 lb pork belly into a log, tying with kitchen twine, then simmering in a mixture of 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbsp sugar, and 2 smashed garlic cloves over low heat for 2 hours until tender.
  3. Step 3: After pressure cooking, carefully release pressure and strain broth through a fine mesh. Stir in 1 cup soy sauce, 2 tbsp white miso paste, and 2 tsp kosher salt; keep warm.
  4. Step 4: Cook 4 servings of thin ramen noodles in boiling water for 2-3 minutes until just tender, then drain.
  5. Step 5: Slice chashu pork into thin rounds. Assemble ramen bowls with noodles, ladle hot broth over, then top each with sliced chashu, 1/2 cup thinly sliced scallions, a soft boiled egg halved, and a sheet of nori.
  6. Step 6: Serve immediately, enjoying the balanced creamy pork broth with savory soy undertones and tender pork toppings.

Frequently asked questions

How long does Pressure-Cooked Tonkotsu Shoyu Ramen with Chashu Pork take to make?

Total time is about 225 minutes (30 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pressure-Cooked Tonkotsu Shoyu Ramen with Chashu Pork?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork leg bones from drying out.

Can I substitute ingredients in Pressure-Cooked Tonkotsu Shoyu Ramen with Chashu Pork?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pressure-Cooked Tonkotsu Shoyu Ramen with Chashu Pork for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pressure-Cooked Tonkotsu Shoyu Ramen with Chashu Pork?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes