pork ramen

Rich pork broth, sweet and salty caramelized pork, jammy ramen eggs and thick, chewy noodles make this Instant Pot Ramen just incredible!

Instant Pot Ramen (Pork Ramen)

pork shoulder/butt

cooking oil

chicken broth

water

dashi powder

sake

fish sauce

soy sauce

black pepper

chili garlic sauce

rice wine vinegar (unseasoned)

brown sugar

ramen noodles

pork

ramen eggs ((optional but recommended))

green onions

garlic shallots

Sesame seeds (for garnish (optional))

Add the cooking oil to the Instant Pot and brown the pork on all sides right in the Instant Pot, about 6 minutes per side.

Add the chicken broth, water, sake and dashi powder. Use the pressure cooker setting (high) to cook for 45 minutes. Use the quick release to release the pressure. Let the pressure release naturally for 15 minutes, then use quick release to release any remaining pressure.

Remove the pork from the broth and break into pieces on a lined baking sheet.

Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.

Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the broth. Set the Instant Pot to the saute setting and bring to a simmer for 5 minutes.&nbsp;

While the broth simmers, cook the dried ramen noodles in boiling water for 3 minutes. Drain.

Place the noodles in bowl and cover with broth.

Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.

Instant Pot Instructions:

Sear the pork for 6 minutes per side in a cast iron or non-stick skillet.

Place the pork in slow cooker with chicken broth, water, sake and dashi powder.

Cook on high heat for 4 hours. Remove pork from slow cooker and break into pieces on a lined baking sheet.

Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the slow cooker and continue warming.

Cook the dried ramen noodles in boiling water for 3 minutes. Drain.

Slow Cooker Instructions:

https://embed.mediavine.com/videos/h9t5gtsmfq7hwsescsqb

Rich pork broth, sweet and salty caramelized pork, jammy ramen eggs and thick, chewy noodles make this Instant Pot Ramen just incredible! Using the Instant Pot makes this recipe super easy to make.

Pork Medallions Ramen

litre hot low salt hot vegetable stock

hot chilli sauce,

vegetable oil

teriyaki sauce

shiitake or chestnut mushrooms, sliced

pak choi, sliced

red pepper, deseeded and sliced

flat rice noodles

fresh beansprouts

red chilli, deseeded and sliced

coriander

This curry pork ramen is loaded with tender, juicy, fall off the bone, curried spice pork, fresh crisp veggies and plenty of long, curly ramen noodles. It's the coziest dinner you've ever made and takes just 5 minutes to prep!

Curry Pork Ramen

olive oil

lb. bone in pork roast

curry powder

cumin

garlic,

ginger,

(13.5 coconut milk

matchstick carrots

sugar snap peas

juice of 1 lime

Kosher salt

cracked pepper

eggs

parsley

red pepper flakes

jalapeno

Heat oil in a large pot over medium high heat.

Combine curry powder, cumin and a couple large pinches of salt and pepper in a small bowl. Season all sides of the pork roast with the seasoning mixture.

Sear pork roast on all sides for about 2-3 minutes per side, or until a dark golden brown crust forms.

Add garlic and ginger to the pot on either side of the pork roast. Cook for 30 seconds, stirring frequently.

Cover and turn heat to medium high. Bring to a simmer.

Turn heat to low and simmer, covered, for 2-2.5 hours.

Remove pork from the pot and shred with two forks. Discard bones and gristle.

Use a large metal spoon to skim fat off the top of the broth and discard.

Add carrots, peas and ramen noodles into the pot and simmer for 2-3 minutes.

Add pork back in and simmer just until heated through. Stir in lime juice.

Garnish with soft boiled egg, parsley, red pepper flakes and jalapeno!

This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.

Awesome recipe I went heavy on the curry powder. And tripled the recipe and added an additional three ramen packs to it. Excellent.

https://content.jwplatform.com/videos/FbPH9o6Y.mp4

This curry pork ramen is loaded with tender, juicy, fall off the bone, curry spiced pork, fresh crisp veggies and plenty of curly ramen noodles. It’s the coziest dinner you’ve ever made and takes just 5 minutes to prep!

Curry_Pork_Ramen_By

A delicious and easy Pork Ramen recipe that you can make in the slow cooker! A deep and  flavorful broth, al dente ramen noodles, crispy shredded pork shoulder, with alll the vegetable topping and garnishes. The recipe looks long, but I&#039;ve broken it down into manageable steps for you!

Easy Pork Ramen Recipe (Slow Cooker)

pork shoulder

salt

brown sugar (packed)

rice vinegar

sesame oil

onion (roughly chopped)

carrots

celery (halved)

garlic (smashed)

ginger (peeled)

jalapeno (halved and seeds removed)

sriracha

Better Than Bouillon Chicken Base

leek

baby spinach (roughly chopped)

sesame oil (divided)

brown sugar (packed, divided)

rice vinegar (divided)

soy sauce (divided)

green onions (sliced thin)

jalapeno (sliced)

corn (thawed)

black and/or white sesame seeds

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 Ziplock 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. Let marinate at least 30 minutes, or up to 24 hours.

Slow cook the pork to create broth. Add the pork and all the marinade to a 6 quart capacity crock pot.

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&#39;s knife and peel. Use a normal spoon (trust me) to peel the ginger, you need about a 2-inch knob. Add a jalapeno: slice it in half and remove all seeds and membranes. (This lends great flavor but doesn&#39;t make it too spicy.) Add all these vegetables to the crock pot.

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 and 1 teaspoon sriracha, or more to taste (you can always add more later too). Add 3 tablespoons Better Than Bouillon Chicken Base.

Add about 11 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.

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.

Remove the pork to a cutting board and set aside.

Use a slotted spoon to remove the vegetables from the broth. (Eat the carrots if you know what&#39;s good for you. You deserve a halftime snack. Discard the rest.)

Remove any bits of pork or solids from the broth that you don&#39;t want to eat in your ramen. Turn the heat on your crock pot up to high and cover with the lid.

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&#39;t do this too soon or your noodles will get soggy.

Toward the end of the slow cooker time, prepare your eggs. See notes for steaming instructions.* Add 4 eggs (old eggs are best) to a medium pot. Add water to the pot until the eggs are covered with one inch of water. Place on the stove with the burner set to high heat, and cover with a tilted lid. Bring to a rolling boil (make sure you stick around so you know when it starts boiling.) Once boiling, remove from heat, cover the pot completely with the lid, and set a timer for 3-5 minutes. 3 minutes will get you fairly runny/jammy eggs. 5 minutes will get you soft eggs that are solid-ish. Once the timer goes off, immediately remove the eggs to an ice bath (a bowl filled with ice water) to stop the cooking process. Leave in the ice bath for about 5 minutes, then remove, peel, and slice in half. Set aside.

Toward the end of the slow cooker time, prepare your garnishes so they are ready to go. Slice 4 green onions (I only did the green parts. Slice them almost vertically to get the long slices you see in the photos.) 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.

Prepare the sautéed toppings. Peel and chop 2 carrots into matchsticks. See photos.Chop off the ends of the leek, slice in half, and clean well under running water. Discard the tough outer layers. Chop the leek into half moons. Roughly chop 5 ounces of spinach.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 leeks for 1-3 minutes, until just softened. 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&#39;t wash the skillet.

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.)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. When the oil is hot, add HALF the shredded pork in one 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. 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.

Serve the ramen. Add plenty of broth and ramen noodles to a large bowl. Top with warm crispy pork. Add warm carrots, leeks, and spinach. Top with 1 or 2 egg halves.

Garnish with corn, sliced jalapenos, sliced green onions, a sprinkle of black sesame seeds  and/or white sesame seeds, and a sprinkle of crushed red pepper flakes. Add more sriracha if you like it hot. Slurp away!

Make the best Miso Ramen with this easy recipe, made in one pot, in only 20 minutes! The secret to a delicious ramen soup is the broth, and the broth in this recipe is incredibly flavorful. It has been tested and perfected, so you can make perfect ramen at home every time!

Miso Ramen

mushrooms

garlic

ginger (or ginger paste)

white miso paste

noodles

spinach leaves

onions

sesame seeds

Place a large skillet, or wok, on the stove over medium-high heat.

Add the ground pork, crumble and cook for 6-8 minutes.

Use a slotted spoon to remove the pork from the skillet and set aside.

Add the sliced shiitake mushrooms and low-sodium soy sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.

Add the minced garlic and grated ginger to the skillet, stir everything together and cook for 1-2 minutes.

Add the sesame oil, white miso paste, chili garlic sauce and chicken broth to the pot.

Turn the heat on the stove up to high and bring the broth to a simmer.

Once simmering, add the ramen noodles and cook for 3 minutes.

After 3 minutes, add the cooked pork back to the skillet, along with the spinach.

Stir to combine all ingredients, keep on the stove for 1-2 minutes.

Remove from the heat and serve in bowls.

Top with diced green onions and the additional toppings of your choice, like soft boiled eggs, sesame seeds, chili oil, bean sprouts or seaweed strips.

https://content.jwplatform.com/videos/OUTIrwLf.mp4

Miso Ramen Recipe

https://content.jwplatform.com/videos/WExgrZmF.mp4

Top 6 pork ramen recipes from across the web

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Top Tags

Instant Pot Ramen (Pork Ramen)

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Instant Pot Ramen (Pork Ramen)

Top 6 pork ramen recipes from across the web

The most viewed pork ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Ramen (Pork Ramen)

Pork Medallions Ramen

Curry Pork Ramen

Easy Pork Ramen Recipe (Slow Cooker...

Miso Ramen

Instant Pot Ramen (Pork Ramen)

The most viewed pork ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine