INGREDIENTS:
- 2-3 pounds pork shoulder roast bone in
- 4 cups low sodium chicken broth
- 1/2 cup + 2-4 tablespoons low sodium soy sauce
- 1/4 cup + 2-4 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons thai red curry paste
- 1 tablespoon fresh ginger
- 1 tablespoon sambal oelek (chili paste)
- The juice of 1 lime
- 1 tablespoon Chinese five spice
- 1 teaspoon black pepper
- 2 tablespoons sesame oil
- 1/4 cup + 1 tablespoon brown sugar
- 2 cups wild mushrooms,
- 4 packs Ramen noodles, seasoning packets discarded
- 4 fried eggs, for serving
- sliced jalapenos, cilantro + green onions, for serving
DIRECTIONS:
Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/2 cup soy sauce, 1/4 cup 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 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours.
Remove the pork from the crockpot and add the mushrooms. Cover the crockpot and put heat up to high. Shred the pork with two forks or tongs but it should fall apart by blowing on it...
Heat a large skillet over medium heat. Add the sesame oil. Once hot, add 1/2 pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons 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.
Add the Ramen noodles to the crockpot and allow them to cook. Once the noodles are cooked, stir in noncarmelized half of the pork. Put soup into bowls. Top with caramelized pork and an egg. Season the egg with salt and pepper, Add the jalapeƱos, green onions and cilantro.
Get ready to have your face in the bowl!!
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