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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
My sister in law made this for us after a day of skiing on the mountain and it was INCREDIBLE! Everyday since then I think of it. Will be making this again soon. Thank you!
Hey Maree,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
Hi – in your online video, you show adding star anise, bay leaves and garlic to the slow cooker. Do you recommend that? Thank you!
I was literally just going to comment and ask the same thing. I went ahead and added about 4 cloves minced garlic to mine. It’s currently cooking and smells delicious I cannot wait. As far as the sesame oil part of the video, there’s no instructions for that either, bummer. I’ll use store bought 👍🏼
Hey Sarah,
Sure, you can definitely do that for added flavor:) Let me know if you give this recipe a try, I hope you love it! xx
My store was out of pork roast and I already have too many chicken recipes planned for the week. Would this work with a beef pot roast?
Hey Corrie,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xx
It was delicious! My husband says he’s going to request this one a lot! Thanks
Love to hear this Corrie!! Thank you!!
awesome! will put on repeat.
Hey Jo,
Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)
Delicious! Our kids love ramen and this was a hit. I cooked the noodles initially in the broth in the crockpot but the broth and noodles got too starchy, so the next few days eating the leftovers, I cooked the noodles separately. Love the broth even days after, spices mellow and blend with the broth, it’s so good! Next time I’ll add some blanched bean sprouts as a side topping. I grew up eating everything with five spice seasoning so even though this is the most traditional ramen, it was the perfect blend of flavors from many Asian countries!
Hey Jessica,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
I made this tonight and I am IN LOVE! I have slaved over broths a million times and have never been impressed. Knowing this was being made in the crockpot I didn’t have high hopes, although I knew deep down Tieghan wouldn’t let me down!!
I used a pork butt roast, Mother in Laws Gochujang Chile paste (more than recommended but the spice level was fairly high and in my opinion perfect). Adding the honey to the pork and the honey-candied jalapeños takes this over the top. Flavor was unreal.
I omitted the seaweed and the mushrooms (not a fan) and used bok Choy and topped with some scallions.
I cannot believe how amazing this tasted with such little effort.
Definitely made my top 5 favorite recipes of all time. YUM! Thank you!!!
Thank you so much Trista!! I love to hear that this recipe was enjoyed and appreciate you making it! Happy Wednesday! xT
Made this tonight with chicken thighs. Very easy, all ingredients I usually have on hand… I actually put all ingredients in crockpot last night and stuck in fridge then pulled it out this AM to cook while I was at work. Finished meat roasting and coconut milk / noodles added to broth to cook when I got home. Flavors were great. Only 4 stars because I live for leftovers and the noodles kept cooking in the hot broth after crockpot was off. Maybe a recommendation note to strain noodles out of hot broth once cooked or cook them separately will save someone else the mushy leftovers. Had I not had exhausted toddler mom brain that may have crossed my mind before it was too late but I was just checking steps off the recipe!
Hey Candace,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Excited to try this! Is it spicy? Wondering if I should omit anything for my young kids.
Hey Dalia,
The only ingredient that contains spice is the gochujang, so you can either reduce that or just omit it:) Please let me know if you have any other questions, I hope you love this recipe! xT
Cooked this tonight using frozen pre-smoked pork shoulder we were given as a Christmas gift. Oh. My. Word. It was so good no one was talking at the table! Simmered the broth for an hour to marry the flavors then put the thawed meat under the broiler as directed before putting it all together. Tieghan, thank you for an incredible recipe!
Hey LeAnne,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Hi excited to make this today. Two questions; first when you add the ingredients do you then stir it all up before adding chicken? Second the five spice is just the powder correct? Thank you.
Hey Sean,
You don’t have to stir it all up but you totally can! And yes, Chinese five spice is just the powder:) Let me know if you give this recipe a try! xT
The pork was perfect but there were WAY too many onions (and I like onions) and the broth was pretty boring.
Hi Lindsay,
Thanks so much for giving this recipe a try and sharing your feedback. So sorry to hear this was not enjoyed, please let me know if there is anything that I can help with! xx
Hello,
We are planning to make this today with chicken instead of pork. My question is : do we still broil the chicken like it says with the pork or no?
Hey Max,
It’s really up to you, if you want some of the chicken to be crispy then yes I would broil:) Please let me know if you have any other questions! xT
I made the crockpot version tonight. I’m an intermediate skill cook and this was pretty easy. The recipe turned out good, but a little too sweet. I think it’s the 5 spice, like another said. Use a little less than recommended and use the honey sparingly and it’d be absolutely fantastic! Even as is, I found myself drinking the broth. I kept tract of the pork and took it out at 190, next time I’ll take it out at 180 because it really keeps cooking. I do wish there was a meat temp associated with the recipe. I added spinach with my noodles to a bowl and ladled the broth on top to cook the noodles rather than putting the noodles in with the broth. This will make it easier for leftovers too!
Hey Aislinn,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit! Thanks for sharing what worked well for you!⛄️ xT
Absolutely loved this recipe! Subbed out the mushrooms (we aren’t fans) and in some more onion and it was incredible, what a hit and so easy!
Hey Katie,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
I’m sad I really wanted to like this more. Little too much chinese spice for my taste. More sweet, cinnamon then the pork tonkotsu style ramen I’m used to.
Hi Erin,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear you didn’t love it! Please let me know if there is anything that I can help with! xx