Last year for our anniversary dinner, my husband took me to this swanky restaurant in downtown Sacramento. Their special of the night was a spicy pork ramen bowl. It is totally not something I would typically order but that chilly October night, it just sounded so good. And it was. The spicy broth warmed me right up and it was just so rich and flavorful. Not at all what I had expected. I thought it would be similar to a beef broth but it had so much depth to it.
Ever since then, I have been experimenting with perfecting my version of a pork ramen bowl. I think I have the delicious meal pretty much dialed in. The broth is flavorful and the meat so juicy and tender. This dish warms you from the core out and is a perfect dinner as evenings start to cool with the seasons.
Note: This recipe will make between 4–6 ramen bowls.
3 lb boneless pork shoulder
salt and pepper
6 c chicken broth
3 tbsp soy sauce
2 tbsp miso broth concentrate
8 tsp chile garlic sauce (4 for the broth, 4 for finishing)
2 tsp ginger paste
2 c shiitake mushrooms
large yellow onion, halved and thinly sliced
3 (3 oz) packages ramen noodles (dispose of flavor packets)
4-6 boiled eggs, peeled and halved
1/2 c green onions, chopped
- Season the pork with salt and pepper and place in a crock-pot.
- In a large bowl whisk together the broth, soy sauce, miso broth concentrate, 4 teaspoons chile garlic sauce, and the ginger paste.
- Place the mushrooms and sliced onions around the pork shoulder in the crock-pot.
- Pour the broth mix into the crock-pot.
- Cook on high for 4–5 hours or low for 7–8 hours.
- When ready to serve, carefully transfer the pork from the crock-pot to a cutting board.
- Allow the meat to rest for 5 minutes and then shred using forks.
- While the meat is resting, cook the ramen per package instructions and drain completely.
- Distribute the noodles among 4–6 bowls.
- Top each pile of noodles with a scoop of the shredded pork.
- Using a slotted spoon, remove the onions and mushrooms from the crock-pot and place around the bowls.
- Using a ladle, top off each bowl with broth from the crock-pot.
- Add two boiled egg halves to each bowl.
- Place a teaspoon of the chile garlic sauce on the top of each pile of meat.
- Garnish with green onions.
- Serve with chopsticks and enjoy!