Homemade Pork Ramen

Homemade Pork Ramen

 

Homemade Pork Ramen is so good you’ll never go back to the pre-made stuff ever again! Best dinner ever.

 

Homemade Pork Ramen

 

 

Yet another dinner idea. The directions on this may seem overwhelming but it’s super easy. There are a lot of steps to make this taste this good!

 

 

Homemade Pork Ramen

Ingredients

Marinade

  • 2 pounds boneless pork shoulder
  • 2 teaspoons kosher salt
  • 2 teaspoons brown sugar packed
  • 2 teaspoons fish sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil

For the Crockpot 

  • 1 large onion roughly chopped
  • 2 carrots peeled and halved
  • 2 stalks celery halved
  • 6 cloves garlic smashed
  • 1 2-inch knob of ginger peeled
  • 1 bell pepper, chopped large chunks
  • 2 tablespoons brown sugar packed
  • 1/4 cup rice vinegar
  • 1/2 cup + 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons Better Than Bouillon Chicken Base
  • 9 cups water
  • 16 ounces ramen noodles

Sautéed Toppings

  • 2 teaspoons olive oil
  • 2 medium carrots cut into matchsticks
  • 5 ounces baby spinach roughly chopped
  • pinch of salt

To Prepare Crispy Pork

  • 2 tablespoons sesame oil divided
  • 2 tablespoons brown sugar packed, divided
  • 2 tablespoons rice vinegar divided
  • tablespoons soy sauce 

Toppings

  • 4 green onions sliced thin
  • 1 cup frozen corn 
  • Boiled Egg
 

Homemade Pork Ramen

Directions

  1. Start with the marinade. I like to marinate the pork overnight, but even a 30 minute marinade is better than nothing. Use a sharp knife to chop your pork shoulder into 2 or 3 pieces. Place in a large Ziploc bag and sprinkle with 2 teaspoons kosher salt. Rub the salt around to coat the pork. Add 2 teaspoons each: brown sugar, fish sauce, rice vinegar, and sesame oil. Zip the bag and shake it up a bit to distribute all the sugar and liquids.
  2. Let marinate at least 30 minutes, or up to 24 hours.
  3. Slow cook the pork to create broth. Add the pork and all the marinade to a 6 quart capacity crock pot.
  4. Chop 1 onion into a few pieces. Peel 2 carrots and chop them in half. Chop 2 celery stalks in half. Smash 6 cloves of garlic with the side of a chef’s knife and peel. Use a normal spoon (trust me) to peel the ginger, you need about a 2-inch knob. Add the bell pepper: slice it in half and remove all seeds and membranes. Add all these vegetables to the crock pot.
  5. Add 2 tablespoons packed brown sugar, 1/4 cup rice vinegar, and 1/2 cup plus 2 tablespoons soy sauce. Add 1 tablespoon fish sauce. Add 3 tablespoons Better Than Bouillon Chicken Base.
  6. Add about 9 cups of water, or enough to fill your crock pot without getting too close to the top. You need at least an inch of space between the water and your lid.
  7. Stir everything together and cook on low for 8-10 hours, or until the pork is extremely tender and falls apart when you stick a fork in it.
  8. Remove the pork to a cutting board and set aside.
  9. Use a slotted spoon to remove the vegetables from the broth. Discard.
  10. Remove any bits of pork or solids from the broth that you don’t want to eat in your ramen. Turn the heat on your crock pot up to high and cover with the lid.
  11. When you are about 20 minutes out from serving your meal, add 16 ounces ramen noodles to the hot broth in the crock pot. Cover with a lid and let cook on high for about 15-20 minutes. Don’t do this too soon or your noodles will get soggy.
  12. Toward the end of the slow cooker time, prepare your garnishes so they are ready to go. Slice 4 green onions, place in a small bowl.If you like it spicy, slice one jalapeno and place in a bowl.Add 1 cup (or more) of frozen corn to a bowl to start thawing. Boil an Egg.
  13. Prepare the sautéed toppings.Peel and chop 2 carrots into matchsticks.
  14. Roughly chop 5 ounces of spinach.
  15. Heat a 12 inch skillet over medium heat. When hot, add a couple teaspoons of olive oil. First add the carrots. Sauté the carrots for about 2 minutes, until crisp tender. Remove and add more oil if necessary. Sauté the spinach until just barely wilted, sprinkling with a pinch of salt. Remove all the vegetables to a bowl and set aside to keep warm. Don’t wash the skillet.
  16. Make the crispy pork. At this point you should be just about ready to eat and the ramen noodles should be in the crock pot. All your garnishes should be prepped, the veggies should be sauteed and warm, and your eggs should be halved and ready to go.
  17. Shred the pork with 2 forks. In the same skillet that you prepared the vegetables in, add 1 tablespoon sesame oil. Set over medium high heat.
  18. When the oil is hot, add HALF the shredded pork in a single layer across the bottom of the pan. Sprinkle with about 1 tablespoon brown sugar and let the pork cook for about 30 seconds. Do not stir. Drizzle 1 tablespoon each rice vinegar and soy sauce over the pork.
  19. Use a spatula to flip the pork over in sections. If should be getting caramelized and crispy. Add more sugar if necessary. Remove the pork from the heat and repeat the process with the second half of the pork. Add all the pork back into the pan and stir to warm it up, then set aside and keep warm until ready to serve.
  20. Serve the ramen. Add plenty of broth and ramen noodles to a large bowl. Top with warm crispy pork. Add warm carrots, and spinach. Top with 1 or 2 egg halves. Garnish with corn, and sliced green onions.  Enjoy!

 

Homemade Pork Ramen

Did you try our Homemade Pork Ramen Recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram

 

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Homemade Pork Ramen

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