Description
This Easy Pork Ramen Recipe uses a slow cooker to create a rich, flavorful broth with tender shredded pork shoulder, complemented by sautéed vegetables, soft boiled eggs, and classic ramen garnishes. Perfect for a comforting, hearty meal that requires minimal hands-on time but delivers complex flavors and satisfying textures.
Ingredients
Scale
Pork and 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
Broth and Vegetables for Slow Cooker
- 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 jalapeno, halved and seeds removed
- 2 tablespoons brown sugar (packed)
- 1/4 cup rice vinegar
- 1/2 cup + 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sriracha
- 3 tablespoons Better Than Bouillon Chicken Base
- 11 cups water
Ramen Noodles and Eggs
- 16 ounces ramen noodles
- 4 large eggs (preferably older eggs for steaming)
Sautéed Vegetables
- 2 teaspoons olive oil
- 2 medium carrots, cut into matchsticks
- 1 leek, washed and chopped into half moons
- 5 ounces baby spinach, roughly chopped
- Pinch of salt
Pork Finish and Garnishes
- 2 tablespoons sesame oil (divided)
- 2 tablespoons brown sugar (packed, divided)
- 2 tablespoons rice vinegar (divided)
- 2 tablespoons soy sauce (divided)
- 4 green onions, sliced thin
- 1 jalapeno, sliced
- 1 cup frozen corn, thawed
- Black and/or white sesame seeds
- Crushed red pepper flakes
Instructions
- Marinate the Pork: Chop pork shoulder into 2-3 pieces and place in a large Ziplock bag. Sprinkle with 2 teaspoons kosher salt and rub. Add 2 teaspoons each of brown sugar, fish sauce, rice vinegar, and sesame oil. Zip the bag and shake to coat the pork evenly. Marinate for at least 30 minutes or up to 24 hours for deeper flavor.
- Add Pork and Marinade to Slow Cooker: Transfer the pork with all marinade to a 6-quart slow cooker set to low.
- Add Aromatics and Vegetables: Add roughly chopped onion, peeled and halved carrots, halved celery stalks, smashed garlic cloves, peeled ginger knob, and halved jalapeno (seeds removed) to the crock pot.
- Add Seasonings and Broth Ingredients: Pour in 2 tablespoons brown sugar, 1/4 cup rice vinegar, 1/2 cup plus 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon sriracha, and 3 tablespoons chicken base. Stir gently to combine.
- Add Water: Add about 11 cups of water or enough to fill slow cooker without reaching the lid (leave 1 inch of headspace).
- Slow Cook: Cover and cook on low for 8-10 hours until pork is very tender and easily shredded with a fork.
- Remove Pork: Transfer pork to a cutting board and set aside for shredding later.
- Remove Vegetables from Broth: Use a slotted spoon to remove and discard all vegetables except carrots, which can be eaten as a snack.
- Refine Broth: Remove any unwanted solids from the broth. Turn slow cooker to high and cover.
- Add Ramen Noodles: About 20 minutes before serving, add ramen noodles to the hot broth. Cover and cook on high for 15-20 minutes without overcooking to avoid sogginess.
- Prepare Soft Boiled Eggs: Place 4 eggs in a pot and cover with water by 1 inch. Bring to a rolling boil on high heat with a covered pot. Remove from heat and cover completely. Steep for 3-5 minutes depending on desired yolk consistency: 3 minutes for jammy, 5 minutes for soft but firm. Transfer eggs to an ice bath for 5 minutes, peel, and slice in half.
- Prepare Garnishes: Thinly slice 4 green onions, slice 1 jalapeno, and thaw 1 cup frozen corn. Place each in separate small bowls for serving.
- Sauté Vegetables: Heat a 12-inch skillet over medium heat and add 2 teaspoons olive oil. Sauté carrot matchsticks for 2 minutes until crisp-tender. Remove and set aside, adding more oil as needed. Sauté leeks for 1-3 minutes until softened; remove. Sauté spinach just until wilted with a pinch of salt; remove. Keep vegetables warm in a bowl.
- Caramelize Pork: Shred the pork with two forks. In the same skillet, heat 1 tablespoon sesame oil over medium-high heat. Add half of shredded pork in a single layer. Sprinkle with 1 tablespoon brown sugar and let cook undisturbed for 30 seconds. Drizzle 1 tablespoon rice vinegar and 1 tablespoon soy sauce over pork. Flip pork to caramelize on all sides. Repeat with remaining pork. Combine all pork and keep warm.
- Assemble and Serve: Ladle broth and noodles into large bowls. Top with crispy pork, sautéed carrots, leeks, spinach, and halved eggs. Garnish with corn, sliced jalapenos, green onions, sesame seeds, and crushed red pepper flakes. Add extra sriracha as desired. Enjoy immediately with a satisfying slurp!
Notes
- Marinating the pork overnight enhances flavor but 30 minutes is sufficient in a pinch.
- Use older eggs for easier peeling and better steaming results.
- Adjust sriracha amount to control broth spiciness.
- Remove vegetables after slow cooking to keep broth clear and avoid bitterness.
- Do not add ramen noodles too early to prevent sogginess.
- Sauté vegetables just until tender to retain texture and nutrients.
- Caramelizing pork with brown sugar and vinegar adds a delicious crispy texture and tangy flavor.
