You may have seen the below picture earlier this week.
It’s my slightly-altered Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash from Half Baked Harvest and it is AMAZING!
It’s easy (the crockpot does most of the work), but tastes like you spent all day on it. The pork itself had a wonderful subtle flavor to it, and once it’s caramelized it just explodes with flavor and texture. So insanely good I couldn’t stop stealing “samples” while I served. The broth was the real winner for me, though. It was so full of flavor. It had a incredible depth from the meat having cooked in it, and all those spices/seasoning came through beautifully. The soft-boiled eggs (my first attempt at them) were delicious, a fantastic component, and thankfully came out perfectly cooked.
The only changes I made to the recipe was using butternut squash instead of acorn (personal preference), and using unsalted beef broth instead of chicken to start the broth off.
The recipe called for a 2-3 lb pork shoulder roast. I ended up buying an 8 lb monster because it was a great price. Needless to say, I had a lot of leftover pork.
And I mean a lot!
Enough to make pulled pork sandwiches for lunch that day…
Enough to make a Veggie Mac and Cheese with BBQ Pulled Pork Topping…
Enough to make Fried Rice with Caramelized Pork…
We enjoyed that delicious pork for days!
If you love ramen, make this dish. If you’ve never had ramen, make this dish. If you don’t like ramen, make this anyway! I swear it’s perfection in a bowl!
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