The Caramelized Pork Ramen with Curry Roasted Acorn Squash is fabulous with Osso Good chicken bone broth. It has a depth of flavor that will make you crave it every week. This meal can be made in the slow cooker while you’re away and you can enjoy it with freshly cut vegetables and soft boiled eggs. It’s warm and nourishing, just the way we like it!
The recipe utilizes Chinese five spice and chili paste to add an aroma to your home that will make you drool. The hardest part of this recipe is saving enough for leftovers.
2-3 lb pastured pork butt/shoulder
1/4 c + 2 Tbsp coconut aminos
1/4 c + 2 Tbsp rice vinegar
2 Tbsp fish sauce (optional)
2 Tbsp thai red curry paste
1 Tbsp fresh ginger, crushed
1 Tbsp sambal oelek (chili paste)
Juice of 1 lime
1 Tbsp Chinese Five Spice
1 tsp black pepper
2 Tbsp sesame oil
1/4 c + 1 Tbsp brown sugar (coconut sugar to substitute)
2 c wild mushrooms, sliced
4 packs ramen noodles, seasoning packets discarded
4 soft boiled eggs, for serving
chopped carrots, sliced jalapenos, cilantro, and green onions for serving
For the Curry Roasted Acorn Squash
1 medium acorn squash, seeded + diced
2 Tbsp coconut oil, melted
1 Tbsp curry powder
1 Tbsp miso paste
1 Tbsp brown sugar (coconut sugar to substitute)
pepper to taste
Add the pork to the bowl of a crockpot. Pour the Osso Good Chicken Broth, 1/4 c coconut aminos, 1/4 c rice vinegar, and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper, and 1 Tbsp brown sugar. cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours.
About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.
In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.
Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.
Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not overcrowd the skillet. Sprinkle a little brown sugar over the pork, add 2 Tbsp coconut aminos and 2 Tbsp rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep pork warm.
Add the ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only have of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapenos, green onions and cilantro if desired.
Enjoy this caramelized pork ramen with curry roasted acorn squash with friends and family! Great for sipping together!