Pork Ramen
Main Course, Recipes

Crispy Caramelized Pork Ramen

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This crispy caramelized pork ramen is one of my most trending recipes on PINTEREST. It will please even your pickiest eater. You know what else we do with this recipe for leftovers? Save some crispy pork and use them to make pork tacos for dinner another night that week. You are getting two meals at once, saving you time and money. I will have my pork tacos recipe up ON THE BLOG soon.

When I first tried making this recipe, I didn’t caramelize the pork as long as I should have and so what ended up happening was the pork I caramelized in the beginning wasn’t nearly as crispy as the last few batches of pork I caramelized. In my recipe notes below I mention to be patient when you’re caramelizing the meat. The outcome is worth the few extra minutes.

First up – get your slow cooker ready. Here is the slow cooker that I use for all of my recipes. It’s on the pricier side but it always cooks everything perfectly and looks stylish on our counters too. 😉

Now it’s time to make this incredibly delicious Crispy Caramelized Pork Ramen

  1. You want to start by adding the pork to your slow cooker. Pour the chicken broth, soy sauce, rice vinegar and fish sauce over the pork. Add the Thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and brown sugar. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-6 hours.
  2. 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.
  3. 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.
  4. Add the Ramen noodles to the slow cooker and allow them to cook 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.

IF you have any pork leftover and that’s a big if…..you can make pork tacos the next night for dinner. Barely any cooking required and like I mentioned above, I’ll be drafting up the recipe for those tacos soon.

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ramen

Crispy Caramelized Pork Ramen


  • Author: Samantha Shue
  • Prep Time: 25 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours + 25 minutes
  • Yield: 4 servings 1x

Description

Who doesn’t love a big bowl of ramen? Add this recipe to your weeknight routine and break away from the everyday.


Scale

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 sambal oelek chili paste

  • 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


Instructions

  1. 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, sambal oelek, 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.
  2. 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.
  3. 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.
  4. Add the Ramen noodles to the slow cooker and allow them to cook 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.

Notes

*We love making a large batch of caramelized pork and saving some for crispy pork tacos for another night.

  • Category: Main Course
  • Method: Crockpot
  • Cuisine: Asian

Keywords: Ramen

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