Crockpot Caramelized Pork and Ramen Soup

What you need:

  • 2 to 3 lb. pork shoulder roast
  • 4 cups low sodium chicken broth, plus some if needed 
  • 1/4 to 1/2 cup + 2 to 4 Tbsp. low sodium soy sauce
  • 1/4 cup + 2 to 4 Tbsp. rice vinegar
  • 2 Tbsp. Thai red curry paste
  • 1 Tbsp. fresh ginger
  • 1 Tbsp. sriracha or to taste
  • 1 lime
  • 1 Tbsp. Chinese five spice
  • 1 tsp. black pepper
  • 2 Tbsp. vegetable oil
  • 1/4 cup + 1 Tbsp. brown sugar
  • 4 packs Ramen noodles (discard seasoning packets)
  • 4 soft boiled, hard boiled, or fried eggs, for serving
  • Matchstick carrots, for serving
  • Sliced jalapenos, for serving
  • Chopped cilantro, for serving
  • Diced green onions, for serving
  • Radishes, sliced for serving


  1. Place pork in the crockpot and pour chicken broth, 1/4 to 1/2 cup soy sauce, and 1/4 cup rice vinegar over the top.
  2. Top with Thai red curry paste, ginger, sriracha, juice of 1 lime, Chinese five spice, black pepper, and 1 Tbsp. brown sugar.
  3. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 6 hours.
  4. Shred pork and place on a plate.
  5. In a large skillet over medium heat, add vegetable oil. Add just enough pork to cover the bottom of the skillet.
  6. Sprinkle with brown sugar, 2 Tbsp. soy sauce and 2 Tbsp. rice wine vinegar; toss to coat.
  7. Let caramelize for 3 to 5 minutes. Then remove from pan and keep warm. Repeat with remaining pork.
  8. Meanwhile add ramen noodles to crockpot and cook on HIGH for 5 minutes or until done.
  9. Add half the cooked pork into the crockpot.
  10. Serve soup topped with additional pork, an egg, carrots, jalapeno, green onions, cilantro, and radishes. Season with salt and pepper, if needed.

Recipe adapted from Half Baked Harvest

Posted on Fantastical Sharing of Recipes