I’m not sure I could think of a better Monday in December recipe. This has to be one of my favorite bowls of ramen yet. I can’t wait to share it with my family soon! Being here in New York, I am craving this homemade bowl. It’s chilly here this week! And while I am used to cold weather, the damp cold here in New York City is just a different kind of cold. It’s bone-chilling, and when you add the wind, it’s biting. Regardless, it’s wonderful to be here. And while I can definitely get an incredible bowl of ramen here in the city (I actually think I will), I much prefer homemade. This recipe is full of so many yummy flavors. You just have to love it! Just like a couple of other ramen recipes I have on the site, my brothers really inspired this one. They LOVE ramen. They’ve had the privilege of enjoying real-deal ramen straight from Japan on multiple occasions. So they really know how to direct me when it comes to creating a new recipe. Recently, they’ve been loving a more traditional (but not traditional, tradition), pork ramen. They get theirs with caramelized pork and shiitake mushrooms, then spicy jalapeños on top with lots of green onions. This sounded like such a wonderful December recipe to feed the family while they’re all in town for the holidays. I knew I needed to make it.
Details
As I mentioned, the boys have been enjoying pork ramen, so I used a pork butt for this recipe. You can use a pork butt or roast, or just use some skinless chicken thighs/breasts. Both options are equally great. For the crockpot, layer thinly sliced onions on the bottom of your crockpot. Layering the onions on the bottom is important. They’ll cook quicker and become a little caramelized. Then, everything else goes into the pot. Tamari (or you can use low sodium soy sauce), miso paste, chili paste, and then my favorite, Chinese 5 spice. Chinese 5 spice is a warming blend of Chinese cinnamon, fennel seed, star anise, and cloves. It sounds different to add this to such a savory recipe, but trust me, it really works. For the chili paste, I use Gochujang, which is actually Korean chili paste. But it’s SO GOOD. When everything is all together, slow cook this all day long. With a pork butt, the longer the better. If you use chicken, don’t cook longer than five or six hours tops. When the soup has finished cooking, preheat the broiler to high, then drizzle the pork with honey. The honey helps caramelize the pork making it crispy and delicious. Broil until caramelized on top, about 5-8 minutes – watch carefully! While the pork broils, mix coconut milk into the soup. This will tame the heat and give a creamier broth. Then add the dry ramen noodles. For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real-deal ramen noodles, but they’re much healthier, gluten-free, and vegan. And of course, no bowl of ramen is complete without the toppings. After all, they’re the best part, right? I do soft-boiled eggs, plenty of green onions, candied jalapeños (my favorite topping right now), and lots of sesame chili oil. some other great toppings: fresh cilantro, sesame seeds, scallions, lime juice, and sriracha. I’m especially excited to re-create this ramen for my family. My two younger brothers, Malachi and Red, are already looking forward to it. Can’t wait!! It’s creamy but spicy, and the flavor is spot-on. The crispy pork makes for a rich, decadent bowl. Looking for more warming winter soups? Here are a few to try: Better For You Chicken and Spinach Ramen Creamy Gnocchi Chicken Soup Easy Spicy Baked Potato Soup Healthier Italian Wedding Soup with Lemon and Garlic Lemony Garlic Chicken and Orzo Soup Creamy Gnocchi Soup with Rosemary Bacon Lastly, if you make this Crockpot Crispy Pork Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
