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This simple, warming Crockpot Crispy Pork Ramen is for those nights when you’re craving your favorite bowl of ramen, but want to stay in and be cozy at home. All cooked in a crock pot, instant pot, or make the stove-top version. Whatever works for you! This dish is flavored with miso, chili paste, and Chinese 5 spice. It’s creamy, spicy, and filled with plenty of ramen noodles. Each bowl is topped with crispy caramelized pork (or chicken). It’s one of the best bowls of homemade ramen, even better than a restaurant!
I’m not sure I could think of a better Monday in December recipe. This has to be one of my favorite bowls of ramen yet. I can’t wait to share it with my family soon! Being here in New York, I am craving this homemade bowl. It’s chilly here this week! And while I am used to cold weather, the damp cold here in New York City is just a different kind of cold. It’s bone-chilling, and when you add the wind, it’s biting.
Regardless, it’s wonderful to be here. And while I can definitely get an incredible bowl of ramen here in the city (I actually think I will), I much prefer homemade.
This recipe is full of so many yummy flavors. You just have to love it!
Just like a couple of other ramen recipes I have on the site, my brothers really inspired this one. They LOVE ramen. They’ve had the privilege of enjoying real-deal ramen straight from Japan on multiple occasions. So they really know how to direct me when it comes to creating a new recipe.
Recently, they’ve been loving a more traditional (but not traditional, tradition), pork ramen. They get theirs with caramelized pork and shiitake mushrooms, then spicy jalapeños on top with lots of green onions.
This sounded like such a wonderful December recipe to feed the family while they’re all in town for the holidays. I knew I needed to make it.
Details
As I mentioned, the boys have been enjoying pork ramen, so I used a pork butt for this recipe. You can use a pork butt or roast, or just use some skinless chicken thighs/breasts. Both options are equally great.
For the crockpot, layer thinly sliced onions on the bottom of your crockpot. Layering the onions on the bottom is important. They’ll cook quicker and become a little caramelized.
Then, everything else goes into the pot. Tamari (or you can use low sodium soy sauce), miso paste, chili paste, and then my favorite, Chinese 5 spice. Chinese 5 spice is a warming blend of Chinese cinnamon, fennel seed, star anise, and cloves. It sounds different to add this to such a savory recipe, but trust me, it really works.
For the chili paste, I use Gochujang, which is actually Korean chili paste. But it’s SO GOOD.
When everything is all together, slow cook this all day long. With a pork butt, the longer the better. If you use chicken, don’t cook longer than five or six hours tops.
When the soup has finished cooking, preheat the broiler to high, then drizzle the pork with honey. The honey helps caramelize the pork making it crispy and delicious. Broil until caramelized on top, about 5-8 minutes – watch carefully!
While the pork broils, mix coconut milk into the soup. This will tame the heat and give a creamier broth. Then add the dry ramen noodles.
For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real-deal ramen noodles, but they’re much healthier, gluten-free, and vegan.
And of course, no bowl of ramen is complete without the toppings. After all, they’re the best part, right? I do soft-boiled eggs, plenty of green onions, candied jalapeños (my favorite topping right now), and lots of sesame chili oil. some other great toppings: fresh cilantro, sesame seeds, scallions, lime juice, and sriracha.
I’m especially excited to re-create this ramen for my family. My two younger brothers, Malachi and Red, are already looking forward to it. Can’t wait!!
It’s creamy but spicy, and the flavor is spot-on. The crispy pork makes for a rich, decadent bowl.
Looking for more warming winter soups? Here are a few to try:
Better For You Chicken and Spinach Ramen
Healthier Italian Wedding Soup with Lemon and Garlic
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Crockpot Crispy Pork Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Crispy Pork Ramen
Servings: 8
Calories Per Serving: 319 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2-3 medium yellow onions, thinly sliced
- 2-3 pounds pork butt or 6 chicken thighs/breast
- 6-8 cups low sodium chicken broth
- 1/4 cup tamari or soy sauce
- 2 tablespoons white miso paste
- 2-4 tablespoons chili paste (I use Gochujang)
- 1 tablespoon Chinese 5 spice
- 1 tablespoon chopped fresh ginger
- 2 cups sliced cremini mushrooms
- 2-3 teaspoons honey or brown sugar
- 1 cup canned coconut milk
- 1 tablespoon toasted sesame oil
- 4 squares ramen noodles
- soft or hard boiled eggs, for serving
- toasted nori sheets, candied jalapeños, green onions, and chili oil, for serving
Instructions
Crockpot
- 1. Layer the onions on the bottom of your crockpot. Add the pork butt/chicken, broth, tamari, miso paste, chili paste, Chinese 5 spice, ginger, and mushrooms. Cover and cook on low for 6-8 hours or on high for 4-6 hours. 2. Preheat the broiler to high. Remove the pork and place it onto a baking sheet. Break into a few chunks. Drizzle each chunk with honey. Broil until caramelized on top, about 5-8 minutes, but watch closely. 3. Meanwhile, crank the heat on the slow cooker to high. Stir in the coconut milk and toasted sesame oil. Add the noodles and let cook, uncovered, for about 5 minutes.4. Ladle the broth, mushrooms, and noodles into bowls. Top with crispy pork. Top as desired with eggs, green onions, jalapeños, and chili oil. Serve immediately.
Instant Pot
- 1. Layer the onions on the bottom of your instant pot. Add the pork butt/chicken, broth, tamari, miso paste, chili paste, Chinese 5 spice, ginger, and mushrooms. Seal the lid and cook on high pressure for 60-70 minutes. Quick release the steam.2. Finish as directed above through step 2.
Stove
- 1. In a large soup pot set over medium heat, combine the onions with 2 tablespoons of olive oil. Cook until softened, about 10 minutes. Add the pork butt/chicken, broth, tamari, miso paste, chili paste, Chinese 5 spice, ginger, and mushrooms. Cover and cook over low heat for 3-5 hours or up to all day, adding water if needed to keep the pork covered. 2. Preheat the broiler to high. Remove the pork and place it onto a baking sheet. Break into a few chunks. Drizzle each with honey. Broil until caramelized on top, about 5-8 minutes, but watch closely. 3. Meanwhile, stir the coconut milk and toasted sesame oil into the soup pot. Add the noodles and let cook, uncovered, for 5 minutes.4. Ladle the broth, mushrooms, and noodles into bowls. Top with crispy pork. Top as desired with eggs, green onions, jalapeños, and chili oil. Serve immediately.
This post was originally published on December 12, 2022
OH. MY GOD. This was SO yummy!! And easy! I did make a few changes. I had left over pork belly from the night before so just used that and started on stovetop step two. I didn’t have any onions or mushrooms so used baby bok choy as had on hand from the night before, which I added in with the noodles. Other than that followed recipe as is. The broth comes together so easily and is SO delicious I will definitely be adding to the rotation!
Hi Elizabeth,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Hello, So excited to try this recipe. I see sesame seeds in the picture but I do not see them in the recipe? What am I missing?
On the Instagram story you showed making Sesame Chili Oil to pour over before serving. think that’s where the sesame seeds come in. Just looking for recipe. Thanks
Correct, you can find that recipe here:
https://fett-weg.today/essentials/%3C/a%3E%3C/p%3E
Hi Cyn,
The sesame seeds are in my homemade chili oil:) Please let me know if you have any other questions! xx
This looks amazing! Going to make tomorrow. If you use chicken, do you broil it with the honey as well? Thanks! Can’t wait to try it!!!
Thanks so much Meg!! Yes, you’ll do that with the chicken as well:) Let me know if you give the recipe a try! xT
it’s really hard to find a good quality white miso paste where i live, do you have a suggestion for a substitute or is it necessary for the recipe? Thanks !!
Hi Ashley,
I would recommend ordering from Amazon, you are going to want to have it for this recipe:) Please let me know if I can help in any other way! xT
so really 60-70 minutes in instant pot? Just checkin’ …
Hey Catherine,
Yes, that is correct:) Please let me know if you have any other questions! xT
For the candied jalapenos – Tieghan has a recipe 🙂
https://fett-weg.today/sweet-kentucky-bourbon-corn-pudding-with-candied-jalapenos/%3C/a%3E%3C/p%3E
It is listed with the main recipe at the bottom…
Thanks so much Neil!!
if using chicken instead of pork, is the stove top cooking time reduced?
Hey Annie,
You can still follow the recipe as written:) Please let me know if I can help in any other way, I hope you love this recipe! xT
This sounds amazing~ Definitely will be making soon! do you have a recipe for candied jalapeno’s? Or a recommendation of where I can find them?
Hey Wendy,
You bet! You can find the recipe here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Please let me know if you have any other questions, I hope you love this recipe! xT
I have been looking for a ramen recipe and yours looks amazing I will try this week. Wondering if Chinese spice is easy to find. Thank you!
Thanks so much Sylvia!! You’re local grocery store should carry it in the spice aisle, if not you can order from Amazon. I hope this helps! xT
Do you have a recipe for candied jalapenos?
Hey Linda,
Sure do! You can find that recipe here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
How would you make this not spicy? My kids love ramen but only I love the heat….Thanks
Hi Sarah,
I would go ahead and skip the chili paste:) Please let me know how this dish turns out for you, I hope you love it! xx
I really appreciate that you have been doing crackpot, instant pot and stove top versions of your recipes. They are the BEST and soooooo helpful!
Thanks so much Melissa, happy to share!! xT
Hi! I’m really allergic to mushrooms! Is there a substitute you recommend in this recipe for them or can I omit them altogether? Normally, I add spinach at the end as a replacement of mushrooms, but being this is a crock pot recipe and they were added at the beginning, I’m not so sure?
Hey Keri,
You can skip the mushrooms and use some other veggies that you like! You can also add spinach at the end, that would be a great idea! I hope this recipe turns out well for you! xT
This looks delicious! Do you have a substitute for the coconut milk?
Hi Jessie,
Thanks so much! You could use another milk of your choice. Please let me know if I can help in any other way! xT
This looks amazing! Saving and can’t wait to make it when my kids get back from college for the holidays. Thanks for another great recipe and wishing you a joyous holiday season, Kerry
Thanks so much Kerry! I hope everyone loves the recipe, let me know if you give it a try! xx