FOOD: PORK RAMEN ON FIRE

If you asked any college student right now what food they keep in their dorm room, they’ll likely mention mac n’ cheese or ramen noodles. Ramen has become a simple staple for people who don’t need the frills of a large pasta dish and who typically like to eat on the go. When I entered the real world of living on my one with a kitchen I knew nothing about, I decided to venture out and look for some simple recipe I could try on my own.

Enter: Christmas 2013 when my mom gave me a crock pot. Hoooooly cow, do I owe her a thank you. There is literally no simpler way of cooking food than with a crock-pot. Soups, casseroles, !CHOCOLATE CAKE! – you name it, and I bet you can make it in a crock-pot.

The first and all-time favorite recipe I’ve made is spicy pork ramen. Besides the noodles and broth, ramen is a recipe you can definitely play with in terms of garnishes. I typically stick to the traditional things like mushrooms and carrots, but I’m a spice girl, so the spicier, the better!

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INGREDIENTS

  • 2-3 pounds butterfly pork (I usually buy two butterflied pork pieces)
  • 4 cups low sodium chicken broth (you might need more)
  • 1/4-1/2 cup low sodium soy sauce
  • 2 tablespoons thai red curry paste
  • 3 tablespoons of Hoisin sauce
  • 1 tablespoon red chili pepper flakes
  • 1 teaspoon black pepper
  • 1/3 teaspoon of salt
  • 1 cup baby bella mushrooms
  • 2 packs Ramen noodles, (discard seasoning packets)
  • 2 soft boiled or fried eggs, for serving
  • Chopped carrots, sliced jalapenos, green onions, Sriracha, for garnishes

Add the pork to the bowl of a crock-pot. Pour the chicken broth, 1/4-1/2 cup soy sauce over the pork. Add 2 tablespoons of thai curry paste, 3 tablespoons of Hoisin sauce, 1 teaspoon of salt, 1 teaspoon of pepper and 1 tablespoon of red chili pepper flakes. Cover the crock-pot and cook on low for 7-8 hours or on high for 4-6 hours (I usually do low while I’m at work).

After the 7-8 hours, remove the pork from the crock-pot and add the mushrooms and carrots. Cover the crock-pot and crank the heat up to high. Lightly shred the pork with two forks.

Add the Ramen noodles to the crock-pot and allow them to cook 5-8 minutes. Once the noodles are cooked, stir in the pork and let sit for 3-5 minutes.

While the soup is cooking, heat up 1 1/2 inches of water in a medium pot. Once the water boils, place 2 eggs very carefully into the boiling water and let cook for exactly 6 minutes. Remove the eggs and place them in a bowl of luke warm water to cool for 1-2 minutes.

Remove the pork and ramen and place it into a bowl. Add jalapeños, green onions, more carrots, 1-2 eggs and Sriracha, if desired.

Happy eating!

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