If you want an easy to prep dinner, with very little hands-on cooking, this CrockPot Crispy Caramelized Pork Ramen is the recipe for you! Absolutely delicious and FULL of flavor, this Slow Cooker Pork Ramen is a dinner win!
When we lived in Jacksonville, FL done ago, there was the amazing fried chicken & ramen restaurant we would go to. You’d get your ramen and absolutely HAD to get fried chicken to go with it. Dipping the fried chicken in the ramen broth was so dreamy, so delicious, so incredibly satisfying that I’m drooling just thinking about it.
So since we no longer live there and can’t get amazing ramen & fried chicken, why not make it at home?! I’ve never been a fan of the seasoning that comes with the ramen packets and that’s great because this recipe doesn’t need it! It uses just a handful of spices, chicken broth, ramen noodles, pork and eggs to make a wonderfully delicious & hearty meal.
If you enjoy this recipe, you’ll love these others!
Instant Pot Chicken with Green Beans
CrockPot Crispy Caramelized Pork Ramen
Prep time: 25 minutes
Total time: 7 hours
Servings: 4-6 bowls
Ingredients:
2-3 pounds pork shoulder roast or butt
4 cups low sodium chicken broth plus more if needed
1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce
1/4 cup + 2-4 tablespoons rice vinegar
1-2 tablespoons fish sauce (optional)
2 tablespoons Thai red curry paste
1 tablespoon fresh ginger
1 tablespoon Sriracha (optional)
The juice of 1 lime
1 tablespoon Chinese five spice
1 teaspoon black pepper
2 tablespoons sesame oil
1/4 cup + 1 tablespoon brown sugar
2 cups mushrooms (optional and you can decide which type of mushroom you want), sliced
3- 4 packs Ramen noodles, seasoning packets discarded
Serve with boiled egg, green onions, julienned carrots, cilantro and whatever else you desire
Directions:
Add the pork to your slow cooker. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork. Add the Thai red curry paste, ginger, Sriracha, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-6 hours.
Remove the pork from the slow cooker and then add the mushrooms to the slow cooker. Cover and crank the heat up to high. If you feel there isn’t enough broth left in the cooker at this time go ahead and add more.
Shred the pork. Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Be patient with the process, you get so much flavor from caramelizing the pork this way.
Add the Ramen noodles to the slow cooker and allow them to cook for 3-5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork and whatever desired toppings you want.
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