Slow Cooker Caramelized Pork Ramen Noodle Soup

This is the most flavorful Ramen Noodle Soup I have ever had. It has a nice spicy broth that gets most of the attention. I have made it many times and it is always a crowd pleasing meal. This recipe can also be found at gardengirlrecipes.com.

.

Ingredients:

for the soup broth:

2-3 pounds pork shoulder roast (or butt)

4 cups chicken broth

¼ cup soy sauce

¼ cup rice vinegar

2 tablespoons fish sauce

2 tablespoons thai red curry paste

1 tablespoon fresh ginger, chopped

1 tablespoon sambal oelek

The juice of 1 lime

1 tablespoon Chinese five spice

1 teaspoon black pepper

1 tablespoon brown sugar

2 cups wild mushrooms, left whole, sliced, or chopped

4 packs Ramen noodles, seasoning packets discarded

.

for the caramelized pork:

2-4 tablespoons soy sauce

2-4 tablespoons rice vinegar

2 tablespoons sesame oil

¼ cup brown sugar

.

optional toppings:

4 soft boiled or fried eggs

carrots

jalapenos

cilantro

green onions

In a large crockpot, add the pork to the bowl.

Add the chicken broth, ¼ cup soy sauce, ¼ cup rice vinegar, fish sauce, thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper, and 1 tablespoon brown sugar. Stir well to combine all the ingredients.

Cover and cook on low for 7-8 hours or on high for 4-6 hours.

Remove the pork from the crockpot. Add the mushrooms, cover, and cook on high heat.

Shred the pork.

Heat the sesame oil in a large skillet over medium heat.

Add the shredded pork, 1 tablespoon brown sugar, 2 tablespoons soy sauce, and 2 tablespoons rice vinegar. Stir to combine. Allow the pork to caramelize, about 7-10 minutes.

Add the Ramen noodles to the crockpot and cook for 5 minutes. Then add back in some of the caramelized pork and stir.

To assemble, ladle the soup into a bowl, top with some remaining caramelized pork, and add optional toppings such as the Roasted Curry Acorn Squash, a boiled egg, carrots, jalapenos, green onions and cilantro.