Wash veggies. Especially remove soil attached on leek

Cut the large garlic bulb into half with skins. Cut the cabbage into half and remove its core. Score the leek and cut or snap it to fit in the pot.

Start the InstantPot with high pressure for 25-35 minutes. Leave the pressure to drop naturally. 25 minutes of cooking keeps the meat firm in texture, and 35 minutes for more tender. It's up to you. If the fat on the rind doesn't become jelly-like, put the lid back on and cook it for another 10 minutes or so.

When InstantPot finishes, remove the joint meat and rind with tongs and a cooking ladle. Cool down them on a chopping board.

Remove the veggies from the soup with a strainer and pour it into a regular pot to heat. Cooked veggies in the soup can be thrown away; they have no use in this recipe. Let me know if you have ideas for reusing it.

Remove fat from the rind with a tablespoon and put it in a bowl. Crush them in the bowl with the spoon to make toppings. Slice the pork joint thick.

(You can do this step while cooking soup and meat with InstantPot): Prepare hot water with pots to boil veggies and noodles. I'd recommend using two separate pots for each. Alternatively, you can cook cabbage and beansprouts in the microwave.

Chop a few cloves of garlic

Boil ramen noodles. I used Yutaka's frozen ramen noodles. Thick ramen noodles are preferable, though!

(Option) - If you like thick noodles like the original ramen Jiro, I recommend boiling linguine pasta with baking soda. Boiling 100g of pasta with 1 tbsp of baking soda in 1 litre of boiling water will make ramen noodles.