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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
Made this tonight in the instant pot with some fresh chicken stock that I had made. The flavor was terrific! So many flavors making our mouths sing! Thanks for the easy directions and suggestions for toppings. Your 7-minute eggs were great and I thinly sliced carrots for the top, too, in addition to green onions and some sesame/nori topping that I had!
Hey Melissa,
Happy Tuesday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Happy New Year! xx
This is definitely going to become part of our regular rotation. Delicious! We used pork butt and were amazed at so good it turned out. We weren’t sure what to do about the onions (they aren’t in the instructions beyond the first step) so next time may mix up how many we add. Thank you for another amazing HBH meal!
Hey Cait,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Made this tonight. So so good. I don’t like fennel so I was a little worried as it was cooking and it was all I could smell (from the Chinese 5 spice). But it turned out amazing. Husband and kids devoured.
Hey Caitlin,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
I made this yesterday in the crockpot. Very easy to put together. It turned out delicious!!! Great way to start 2023! Happy New Year!
Hey Jan,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Delicious and so easy! Love all your recipes!
Hey Eileen,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Hi!
Is it skin on skinless chicken thighs?
Thanks!
Hi Abby,
I like to use skinless chicken for this recipe. Please let me know if you give it a try, I hope you love the dish! xT
The flavor was terrific. I would definitely make this again. Next time I would cook the ramen separately and then add it to bowls with the meat, egg, etc.
Hey Julia,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
Fired up to make this recipe for New Years tomorrow! I have some left over uncooked pork tenderloin that I’d like to use in lieu of pork butt. Do you have any tips for making this switch?
Hey Greg,
So sorry, but I really don’t think pork tenderloin would be the best option for this recipe, you could do chicken though! Let me know if you give this recipe a try, I hope you love it! xT
After reading the comments I’m super excited to make this for tonight! My one concern is this: do I need to remove any of the fat on the pork butt prior to cooking in the crockpot? Worried that too much fat will affect the taste of the broth when it all comes together. Thanks so much, love your recipes! (Made your butternut squash, green chile & turkey enchiladas last night after searching squash recipes here and they were TO DIE FOR.)
Hi Elizabeth,
It’s really up to you, if you feel like it’s too fatty then you can certainly cut some off. Please let me know if you have any other questions, I hope you love this recipe! xx
I love all your recipes lady but this…THIS OH MY!!!! My family and I loved it! So out of our norm but the flavors were excellent! I loved how easy it was in the IP!!! This is going on the rotation for sure!!!!!
Hey Sara,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
This was pretty amazing. Two questions–1) do you have a recommendation on brand of toasted sesame oil? I used the dynasty brand and felt it was super overpowering. 2) should i have cooked the ramen noodles in the broth? I cooked them separately, drained and added and they ended up super mushy. But the flavors of everything were so good these two things were just minor and potentially isolated to me.
Hey Katie,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! I get my sesame oil from Thrive Market. I let the noodles cook in the broth:) I hope this helps for next time! xT
Prepared the pork in the slow cooker, and made the fresh ramen separately. We had wasabi nori on hand and that added a nice bite. The Gochujong at 4TBSP brought the right amount of heat for us. I prepared far too many candied jalapeños, so I topped a brick of cream cheese with the warmed peppers for an appetizer (with crackers) while we were wrapping presents. Definitely a keeper recipe.
Hey Victoria,
Perfect! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
So delicious and quick prep. Thank you!!!!! Will repeat.
Hey Olivia,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Thank you for this incredibly delicious recipe. The gluten free ramen noodles were exceptionally good. This is truly a one pot, one bowl meal. The crispy pork was full of flavor. Wonderful!!
Hey Jill,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
Holy moly, this ramen was amazing. I used chicken and made it on the stovetop and the broth was still amazing.
Lol thanks so much Jade!! Love to hear that this recipe was enjoyed! xT
Absolutely delicious! Cooked it in the instant pot and it was great. We don’t have many restaurants around us that serve ramen so this is a game changer!
Hey Caitlin,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
As someone who cooks at least 3 HBH recipes a week, let me just say this recipe was soooooo good! I have yet to try a recipe that doesn’t meet my expectations, but this was so yummy and loved by the whole family including our 9 month old and 2.5 year old. I did it in the instant pot and tbh, when I tried fishing the chicken thighs out, they just fell apart. Was not upset about that and also didn’t mind skipping the broiling step because of it. My 2.5 year old literally drank from his bowl because it was that yummy! Seasoned well with no additional salt added. This will go in the collection of regulars.
Hey Danielle,
I appreciate you making so many recipes and love to hear that this one was enjoyed by your family! Happy New Year! xT