Craving a hearty and comforting meal? Look no further than this slow cooker pork ramen recipe. This dish is perfect for a cozy night in or a satisfying weeknight dinner. The tender pork, flavorful broth, and chewy noodles come together to create a truly satisfying experience.
Best of all, this recipe is incredibly easy to prepare. Simply toss the ingredients into your slow cooker and let it work its magic while you go about your day. The result is a delicious and hassle-free meal that will have your family and friends coming back for more. So, let’s get cooking and enjoy a steaming bowl of homemade pork ramen!
WHAT KIND OF PORK IS USED FOR RAMEN?
For ramen, a beautiful cut of pork shoulder is ideal. It’s incredibly versatile and yields melt-in-your-mouth tender meat—just try it in recipes like Cafe Rio Pork or Pulled Pork with Peaches! Look for a pork shoulder with nice marbling, as the fat adds flavor and moisture. Chop the shoulder into a few chunks to ensure the marinade fully penetrates the meat for maximum flavor.
HOW TO MAKE EASY PORK RAMEN
INGREDIENTS
For the 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
For the 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 jalapeño, 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 (or to taste)
- 3 tablespoons Better Than Bouillon Chicken Base
- 11 cups water
- 16 ounces ramen noodles
For the Eggs:
- 4 large eggs
For the Sautéed Toppings:
- 2 teaspoons olive oil
- 2 medium carrots, cut into matchsticks
- 1 leek, washed and chopped
- 5 ounces baby spinach, roughly chopped
- Pinch of salt
For the Crispy Pork:
- 2 tablespoons sesame oil, divided
- 2 tablespoons brown sugar, packed, divided
- 2 tablespoons rice vinegar, divided
- 2 tablespoons soy sauce, divided
Additional Toppings and Garnishes:
- 4 green onions, sliced thin
- 1 jalapeño, sliced
- 1 cup frozen corn, thawed
- Black and/or white sesame seeds
- Crushed red pepper flakes
INSTRUCTIONS
- Marinate the Pork:
- Cut the pork shoulder into 2-3 pieces. In a large Ziplock bag, combine the pork with 2 teaspoons kosher salt, 2 teaspoons brown sugar, fish sauce, rice vinegar, and sesame oil. Seal the bag and massage to coat the pork. Let it marinate for at least 30 minutes or up to 24 hours in the refrigerator.
- Prepare the Slow Cooker:
- Place the marinated pork in a 6-quart crock pot. Add the onion, carrots, celery, garlic, ginger, and jalapeño.
- Stir in 2 tablespoons brown sugar, 1/4 cup rice vinegar, 1/2 cup + 2 tablespoons soy sauce, fish sauce, sriracha, and Better Than Bouillon Chicken Base.
- Pour in about 11 cups of water (or enough to fill the crock pot, leaving at least an inch of space below the lid).
- Cover and cook on low for 8-10 hours, or until the pork is tender.
- Cook the Ramen:
- About 20 minutes before serving, add 16 ounces of ramen noodles to the hot broth in the crock pot. Cover and let cook for 15-20 minutes.
- Prepare the Eggs:
- Bring a pot of water to a rolling boil. Carefully add 4 eggs, cover, and cook for 3-5 minutes (3 for runny, 5 for soft). Immediately transfer eggs to an ice bath for 5 minutes, then peel and slice in half.
- Sauté the Toppings:
- Heat olive oil in a skillet over medium heat. Sauté the matchstick carrots for 2 minutes. Remove and add more oil if needed. Sauté the leeks for 1-3 minutes until softened, then remove. Lastly, sauté the spinach until wilted, seasoning lightly with salt. Set all sautéed vegetables aside.
- Crisp the Pork:
- Shred the cooked pork with two forks. In the same skillet, heat 1 tablespoon sesame oil over medium-high heat. Add half the shredded pork, sprinkle with 1 tablespoon brown sugar, and cook for about 30 seconds without stirring. Drizzle with 1 tablespoon rice vinegar and soy sauce. Flip the pork to crisp it up, then repeat with the remaining pork.
- Serve:
- In a bowl, add a generous portion of broth and ramen noodles. Top with crispy pork, sautéed carrots, leeks, and spinach. Garnish with egg halves, corn, sliced jalapeños, green onions, sesame seeds, and crushed red pepper flakes. Enjoy your ramen!
NOTES
- For easy peeling, consider steaming the eggs instead of boiling.
- You can skip sautéing the vegetables if you prefer them raw.
WHAT TO SERVE WITH PORK RAMEN
Gyoza (often referred to as pot stickers or dumplings in the U.S.) would make an excellent addition! You’ve put so much effort into that ramen; treating yourself to some frozen gyoza sounds perfect! Just dunk them in soy sauce, and you’re good to go. A side of edamame or green beans could also complement your meal nicely, or you could keep it simple with a fresh green salad. Personally, I usually skip appetizers or side dishes when it comes to ramen because it feels like a satisfying meal on its own. Enjoy your delicious creation and happy slurping!
