Crockpot Crispy Pork Ramen

Name: Crockpot Crispy Pork Ramen
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 -3 medium yellow onions, thinly sliced; 2 -3 pounds pork butt or 6 chicken thighs/breast; 6 -8 cups low sodium chicken broth; 1/4 cup tamari or soy sauce; 2 tablespoons white miso paste; 2 -4 tablespoons chili paste ((I use Gochujang)); 1 tablespoon Chinese 5 spice; 1 tablespoon chopped fresh ginger; 2 cups sliced cremini mushrooms; 2 -3 teaspoons honey or brown sugar; 1 cup canned coconut milk; 1 tablespoon toasted sesame oil; 4 squares ramen noodles; soft or hard boiled eggs, for serving; toasted nori sheets, candied jalapeños, green onions, and chili oil, for serving

For those nights when you’re craving your favorite bowl of ramen, but want to stay in and be cozy at home!

⏱️ 380 min 🔪 Prep: 20 min 🔥 Cook: 360 min 📊 Hard 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

8 servings

2 -3 medium yellow onions, thinly sliced
2 -3 pounds pork butt or 6 chicken thighs/breast
6 -8 cups low sodium chicken broth
1/4 cup tamari or soy sauce
2 tablespoons white miso paste
2 -4 tablespoons chili paste ((I use Gochujang))
1 tablespoon Chinese 5 spice
1 tablespoon chopped fresh ginger
2 cups sliced cremini mushrooms
2 -3 teaspoons honey or brown sugar
1 cup canned coconut milk
1 tablespoon toasted sesame oil
4 squares ramen noodles
soft or hard boiled eggs, for serving
toasted nori sheets, candied jalapeños, green onions, and chili oil, for serving

Steps

1. Layer the onions on the bottom of your crockpot. Add the pork butt/chicken, broth, tamari, miso paste, chili paste, Chinese 5 spice, ginger, and mushrooms. Cover and cook on low for 6-8 hours or on high for 4-6 hours. 2. Preheat the broiler to high. Remove the pork and place it onto a baking sheet. Break into a few chunks. Drizzle each chunk with honey. Broil until caramelized on top, about 5-8 minutes, but watch closely. 3. Meanwhile, crank the heat on the slow cooker to high. Stir in the coconut milk and toasted sesame oil. Add the noodles and let cook, uncovered, for about 5 minutes.4. Ladle the broth, mushrooms, and noodles into bowls. Top with crispy pork. Top as desired with eggs, green onions, jalapeños, and chili oil. Serve immediately.
1. Layer the onions on the bottom of your instant pot. Add the pork butt/chicken, broth, tamari, miso paste, chili paste, Chinese 5 spice, ginger, and mushrooms. Seal the lid and cook on high pressure for 60-70 minutes. Quick release the steam.2. Finish as directed above through step 2.
1. In a large soup pot set over medium heat, combine the onions with 2 tablespoons of olive oil. Cook until softened, about 10 minutes. Add the pork butt/chicken, broth, tamari, miso paste, chili paste, Chinese 5 spice, ginger, and mushrooms. Cover and cook over low heat for 3-5 hours or up to all day, adding water if needed to keep the pork covered. 2. Preheat the broiler to high. Remove the pork and place it onto a baking sheet. Break into a few chunks. Drizzle each with honey. Broil until caramelized on top, about 5-8 minutes, but watch closely. 3. Meanwhile, stir the coconut milk and toasted sesame oil into the soup pot. Add the noodles and let cook, uncovered, for 5 minutes.4. Ladle the broth, mushrooms, and noodles into bowls. Top with crispy pork. Top as desired with eggs, green onions, jalapeños, and chili oil. Serve immediately.