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Slow Cooker Spicy Pork Ramen

February 21, 2015

20150209 Ramen

D and I decided to make this for a cool night. We love using our slow cooker, because then you have dinner ready when you come home from work. This is fun and spicy and delicious!

You will need:

  • 2-3 lb pork butt
  • 2 T Chinese five spice seasoning
  • 1 t black pepper, divided
  • 1/2 t salt, divided
  • 4 T olive oil, divided
  • 4 T sesame oil, divided
  • 2 T chili paste (sambal oelek or sriracha)
  • 1 small onion, diced
  • 1 tomato, diced
  • 1 T fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 c water
  • 1 lime, juiced
  • 6 T rice vinegar, divided
  • 5 T brown sugar, divided
  • 4 c broth of your choice (recommend low or no salt)
  • 1 c chopped carrots
  • 12-16 oz baby bella mushrooms, sliced
  • 1 lb butternut squash, cut into bite-sized cubes
  • 1 T plus 1 t curry powder
  • 2 T soy sauce
  • ~6-10 oz fresh ramen noodles

Then you will…

  1. In a small bowl, combine the Chinese five spice seasoning with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
  2. Spread the spice mixture on the pork.
  3. Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet.
  4. Add the pork and brown on all sides. Turn off the heat.
  5. Place the pork in your slow cooker.
  6. In the same skillet, heat two tablespoons of the sesame oil with the chili paste until fragrant.
  7. Add the onion, tomato, ginger and garlic. Saute until the onions are starting to soften, about 5 minutes.
  8. Put the onion-tomato mixture into a food processor and pulse until blended.
  9. Add the water, lime juice, three tablespoons of the rice vinegar, and a tablespoon of the brown sugar to the food processor and pulse a few more times.
  10. Pour the mixture over the pork.
  11. Pour the broth over the pork.
  12. Add the carrots to the slow cooker and give it a quick stir.
  13. Cover and cook on LOW for 8-9 hours.
  14. Remove the pork from the slow cooker, shred and set aside.
  15. Stir the mushrooms into the broth. Cover and cook on LOW for 1 hour.
  16. Meanwhile, preheat your oven to 375 degrees.
  17. Pour the squash in a 9×13 baking dish.
  18. Top with the remaining 1/2 teaspoon of pepper, 1/4 teaspoon of salt, 2 tablespoons of olive oil and 2 tablespoons of brown sugar.
  19. Stir to mix and place in the preheated oven.
  20. Roast for 45 minutes, stirring every 15 minutes until roasted and tender.
  21. In a large non-stick skillet, heat the remaining two tablespoons of sesame oil over medium heat.
  22. Add the shredded pork to the skillet.
  23. In a small bowl, combine the remaining tablespoon of brown sugar with the soy sauce, and the remaining 3 tablespoons of rice vinegar.
  24. Pour over the pork and stir to coat.
  25. Allow the pork to crisp up on one side, about 3-5 minutes. Stir and allow the pork to continue to crisp, another 3-5 minutes.
  26. Remove from heat, but keep the pork warm.
  27. Add the ramen noodles to the slow cooker and allow to cook for 5-8 minutes.
  28. Stir half of the pork into the slow cooker broth.
  29. Put some of the butternut squash in the bottom of a bowl. Top with the mushroom broth and noodles.
  30. Add more crispy pork, scallions and any other topics you desire (we like a fried egg!).
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2 comments

  1. Great recipe fantastic flavor. You mention mushrooms in step 15 but there are no quantities listed.


    • Sorry I missed that! I used about 16 oz of baby bella mushrooms, but you could get away with less if wanted. Thanks for helping me update the recipe!



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