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Before you jump to Caramelized Crispy Pork Ramen recipe, you may want to read this short interesting healthy tips about {Healthy Eating Doesnt Need To Be Difficult.
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We hope you got insight from reading it, now lets go back to caramelized crispy pork ramen recipe. You can cook caramelized crispy pork ramen using 25 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Caramelized Crispy Pork Ramen:
- You need of soup.
- Get of pork shoulder roast or butt.
- Prepare of low sodium chicken broth plus more of needed.
- Use of + 2-4 tablespoons low sodium soy sauce <--Use low sodium.
- Get of + 2-4 tablespoons rice vinegar.
- You need of fish sauce optional.
- You need of thai red curry paste.
- Provide of fresh ginger.
- Take of sambal oelek chili paste, or to taste.
- Use of lime, juiced.
- You need of Chinese five spice.
- Prepare of black pepper.
- Use of sesame oil.
- Provide of + 1 tablespoon brown sugar.
- You need of wild mushrooms left whole - or button mushrooms, sliced.
- Use of Ramen noodles seasoning packets discarded.
- Provide of soft boiled or fried eggs for serving.
- Get of Chopped carrots sliced jalapenos, cilantro + green onions, for serving.
- Prepare of curry roasted acorn squash.
- Get of medium acorn squash seeded + diced.
- Take of coconut oil melted.
- Get of curry powder I use spicy curry.
- Provide of white miso paste.
- Prepare of brown sugar.
- Prepare of Pepper.
Instructions to make Caramelized Crispy Pork Ramen:
- Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow)..
- About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F..
- In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp..
- Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands..
- Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm..
- Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeos, green onions and cilantro if desired..
- Happy slurping!.
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