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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.
We’ve made this a few times and it is amazing, never disappoints! Made it again tonight with chicken thighs instead of pork, so so yummy!
Hi! What can I use instead of coconut milk?
Hey Jenna! You could use soy milk or oat milk! xT
Loved this and was super easy to make. Thanks for being my go to Tieghan! I followed this to a t and wouldn’t change a thing. Five stars!
Awesome! So glad you enjoyed the recipe! Have a great week! xT
Question- If I use chicken do I still do the part where you crisp it up in the broiler?
Can’t wait to try this- gotta find the spices at my store!
Hi! You can if you’d like your chicken to be a bit crispy! xT
Tonight is the second time I’ve made this recipe and it is soooooo good. I started it last night and kept in the fridge overnight because it was getting too late for dinner even with the Instant Pot route (darn 5 yo wanting attention). Put it on slow cook for two hours today to finish. Costco had Country Pork Ribs so I used those instead of a straight pork shoulder roast. Cut the Instant Pot time down to 20 and the meat was pretty tender before the fridge.
Anyways, thanks for another great recipe!
Hi Kathleen,
So glad to hear that this dish turned out well for you, thanks for making it! Have a great Saturday! xT
Amazing!!!! It’s better than restaurant. wow wow wow
Hi Stefanie,
Happy Monday!! I am thrilled to hear that this recipe turned out well for you and I appreciate you making it! xT
Would I be able to use pork shoulder instead?
Hey Rebecca,
Totally, that will also work well for you! Let me know if you give this recipe a try, I hope it’s delish! xT
Huge hit at my house and with the teenager friends! So easy to make, leftovers were scarce but equally amazing. Thank you!
Hi Lara,
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT
This was absolutely delicious and all three children eagerly gobbled it up. I steamed some broccoli and bok choy and added it at the end to make it a more complete meal.
Hi Brenda,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
This was possibly the best thing we have ever made at home. Holy moly. Don’t you dare skip the honey drizzle and broil step with the meat. Made the whole dish!
Hey Dylan,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
Made this soup while being snowed in & OMG sooooo good! Making it again this weekend because I just can’t get enough! Thanks for the great recipe! Also, where do you get the Chile oil or do you make your own!?
Hey Elizabeth,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! I make my own using sesame oil and chili flakes:) xT
Hey Tieghan! My family loved, loved, loved dinner tonight. They could not stop raving! They asked for no coconut milk and we didn’t miss it. I have never tried Chinese 5 spice before and it was yummy. I wish I could post a pic because my fam said it looks like it came from a restaurant 👍🏻
Hey Jennifer,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
I’ve been hankering for a good ramen for a while, and this recipe hit the spot! It was so simple to put together the night before and turn on the crockpot on my way to work the next morning. I did switch out the meat for a pork loin (that was all I had), so it came out pretty dry, but the flavor was still amazing—especially with the candied jalapenos and chili oil. I also cooked the noodles separately, knowing there’d be leftovers (which are equally delicious, by the way). So good!
Hey Ashton,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Made this for my boyfriend and his friend to come home to after a day of snowboarding, and it was an absolute hit! I couldn’t find white miso paste (sold out at every store around me), so I used Chinese-Style stock paste that I already had, and it still came out so amazing. I seriously nailed the soft boiled eggs too! Forever saving this recipe.
Hey Helena,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
oh my goodness! This soup is so insanely delicious! I made this with pork shoulder and it was so so tasty and perfect.
Hey Maria,
Fantastic!! So glad to hear that this recipe was a hit, thanks for making it:)
Delicious. I’ve been wanting to make this recipe since I first saw it on Instagram. My husband loved it. Will definitely make again!
Hey Laura,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
Hi! What could I use instead of coconut milk?
Hey Jenna,
Another milk that you enjoy will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx