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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
So delish!! I halved the recipe for one person, left the pork and broth in the crock pot all day. The honey is a perfect finishing touch!! I’ll totally make this again!!
Hey Lou Ann,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
Made this dish with chicken thighs – my foodie family LOVED it! I doubled the recipe, and found that I maybe shouldn’t have doubled the Chinese 5 spice. To my liking, my dish had a little too much cinnamon flavoring. I served with candied jalapeno, soft boiled egg, scallions and cilantro. BTW- the Jalapenos were a huge big hit, and the jalapeno simple syrup that was left over, I’m using for cocktails tonight with friends. Thanks Tieghan for another yummy recipe!
Hey Jane,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️
Could you make this with tofu instead of pork? Or do you have a better tofu ramen recipe that you prefer?
Hey Marilyn,
Sure, I bet tofu would be great for you to use! Please let me know if you have any other questions, I hope this recipe turns out well for you! xx
Made this tonight in the instant pot, it has great flavor and had a nice heat. Added soft boiled eggs, candied jalapeños, chili oil, and green onions. The honey on the pork before broiling added a bit of sweetness to balance it out.
How long in the instant pot? I was hoping someone had made it that way. Thanks in advance!!!
Hi Stephanie,
The instant pot instructions are listed above:)
Hey Chris,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Hi Tieghan! This looks amazing. I have a pre-cooked pork butt shredded in my freezer. I’d love to use it for this recipe. How would you suggest I alter the directions with my meat already cooked?
Hey LeAnne,
Hmmm, I might just it warm through in the liquid to absorb some of those yummy flavors. Let me know if you give this recipe a try, I hope you love it! xx
Made this tonight for my college age kids and some of their friends. It was a big hit. I doubled everything and had no leftovers. The next time I plan on only putting 1/2 a tablespoon of Chinese 5 spice in for a double batch. My recommendation for those unfamiliar with using this spice, is to start with 1/2 tablespoon and taste, then add more. The pork was amazing with the broth but also want to try with the chicken.
Hey Tina,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
This was so amazing! The meal was like a warm hug in this cold weather (California is cold right now, in the evenings). Looked like my pork roast was not quite done after cooking in the crockpot on low for 8 hours. So, I took it out and boiled (simmered) it in water and chicken broth for another hour. It was perfect! The chunks glazed with the sugar and honey (I used both), made the most flavorful bites. My brown rice noodles came apart too much (forgot that can happen) due to adding them before I should have. But, that’s ok… next time the noodles will be made to order :). Thanks T for another fabulous dinner!
Hey Lisa,
Thanks so much for trying this ramen and sharing your review! I love to hear that it was enjoyed! Happy Holidays! xx
Hi !
Just wondering could you omit the Chinese 5 spice ? Would the dish still work ?
Hey Anita,
The Chinese 5 spice adds a lot of flavor so I would recommend using that:) Let me know if you give this dish a try, I hope you love it! xx
I have never tried making ramen at home but this recipe is making me think I need to!! Looks so delicious!
xo Jessica
an indigo day
Thanks Jessica! I hope you love the recipe! xx
Oh my goodness, SO tasty!!!! It was very easy to make and turned out great.
Hey Jen,
Amazing!! Thanks so much for making this dish and sharing your review! I am so glad it was enjoyed:) xx
Simply amazing. Complex, deep flavor with little effort. Comfort food at its finest. Thank you!!!
Hey Katie,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
We are unable to use coconut in our house. What can I replace the coconut with?
Hi Hannah,
Another milk that you enjoy will work well for you! Please let me know if I can help in any other way, I hope you love this recipe! xx
Can’t wait to try this — I wish I could jump through my computer screen into that bowl of savory yumminess!!
My questions — 1) if using a Boston butt, isn’t there a thick slab of fat on it? Do you remove this before adding to the crockpot, or do you find it just kind of melts into the dish? 2) Also, once the meat is cooked, do you just chop it up and keep separate from the ramen broth to build your bowls and store for leftovers? Thanks!
Hi Gwen,
I don’t remove any of the fat from the meats:) Yes, I keep the meat separate once it has been broiled. Please let me know if you have any other questions, I hope you love this recipe! xx
Never Mind…I found it in another recipe!
Would you still put the chicken in the broiler or skip that step?
Hey Ashley,
You can do the chicken under the broiler:) Please let me know if you have any other questions! xx
Do you have a recipe/measurements for that chili oil? Looks amazing!
Hey Mackenzie,
Sure do! You can find that recipe here:
https://fett-weg.today/sesame-ginger-dumplings/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xx