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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 crockpot, instant pot, or make the stove-top version. Whatever works for you! This ramen 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 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 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 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 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.
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.
Hey there! I LOVE this recipe. I made it with pork and now I am going to try it with chicken. Do you broil the chicken as well after, or do you think it will get too dry? Thanks!
Hey Stephanie,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! You don’t need to boil the chicken:) xx
My boyfriend and I have a new-found love for Pho, and this tastes exactly like our favorite Vietnamese restaurant! I was so proud when I took the first taste! It is absolutely amazing and I will definitely be making this again.
Hey Katie,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Making this for a second Saturday in a row! Family and friends absolutely LOVED it during this cold weather. Flavor is fantastic!!!! Used boneless chicken thighs and was perfect!
Hey Shannon,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Can you make this without a crockpot?
Hi Rachel,
You bet, just follow the instant pot or stove top instructions listed above:) Please let me know if you have any other questions! xx
What a great crispy pork hack! I’m going to use this technique to enhance many dishes!
Can’t wait to make this one. Thanks!
Hey Elizabeth,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Hi! What’s the easiest way to convert this recipe to an instant pot?
Oops sorry I missed the end bit!
Hi Becca,
You can go ahead and follow the instant pot instructions listed above:) Please let me know if you have any other questions! xT
Just wondering how spicy this is, looks amazing .. husband doesn’t love too much spice (thinks traditional white chicken chili is too spicy) Thoughts?
Hey Susan,
The spice comes from the chili paste, so you could significantly reduce that or just omit it:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hi Teighan! Do you have a good suggestion for a substitute for miso paste? I simply really don’t like miso but I love ramen and live your recipes!!
Hey Nicole,
I would just skip it here:) Let me know how this recipe turns out for you, I hope you love it! xx
I am making this again tonight because it was a huge hit with my family! I have tried to make ramen many times before I made this recipe and they were always underwhelming. This one is packed with flavor and I am so happy you gave us this recipe- it is delicious! And so easy. I have been using pork “country style” ribs which I think is just butt or shoulder cut to look like boneless ribs, but easy to find and work with. Can’t wait for dinner!!
Hey Alane,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
Made this last night for dinner. HUGE hit at our house! Seriously, SO delicious. I made the Instapot version. Five stars for sure!
Hey Barbara,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
Hi! I don’t have Gochujang, would you recommend trying sriracha or harissa paste? Can’t wait to try this. Thanks!
Hey Leigh,
I would use sriracha. Please let me know if you give this recipe a try, I hope you love it! xT
Major crowd pleaser! We follow the recipe with chicken and it’s amazing! We like to add bok choy, nori, green onions, a soft boiled egg, and sometimes bean sprouts as toppings.
Hey Leonor,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
So tasty! I made this in the instant pot and it had a ton of flavor, like it had been simmering on the stove for hours. The real surprise was the crispy pork! I was skeptical that it was worth the extra time and effort to make but, man was I wrong – absolutely delicious!
Hey Laura,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
The tablespoon of 5 spice overpowered the dish and I did not care for it.
Hi Renee,
So sorry to hear that this recipe was not enjoyed, thanks for giving it a try! xx
If you don’t have Chinese 5 spice (or don’t like fennel/anise) what would you recommend instead?
Hey Rachel,
I would recommend picking up the Chinese 5 spice, it’s really going to add so much flavor to this recipe:) Please let me know if you have any other questions! xT
Wow! This takes Ramen to a new level. I decided to go the crockpot route so the broth would have plenty of time to develop, and I was not disappointed. Again, another easy meal and the crispy pork was phenomenal. The egg is a must!! For the leftovers, I kept the pork separate and made quesadillas the next day with some of it. I also used the ramen Tieghan suggested and it was perfect. Never get tired of her recipes!!!
Hey Cindi,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! Thanks for your kind message! xT
One of my favorite recipes of all time. Sooooo incredibly good!
Hey Sydney,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT