Crockpot Caramelized Pork Ramen Noodle Soup With Curry Roasted Acorn Squash

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Crockpot Caramelized Pork Ramen Noodle Soup With Curry Roasted Acorn Squash

Monday, February 11, 2019



íNGREDíENTS
SOUP

  • 2-3 pounds pork shoulder roast or butt
  • 4 cups low sodíum chícken broth plus more of needed
  • 1/4-1/2 cup + 2-4 tablespoons low sodíum soy sauce <--Use low sodíum
  • 1/4 cup + 2-4 tablespoons ríce vínegar
  • 2 tablespoons físh sauce optíonal
  • 2 tablespoons thaí red curry paste
  • 1 tablespoon fresh gínger
  • 1 tablespoon sambal oelek chílí paste, or to taste
  • The juíce of 1 líme
  • 1 tablespoon Chínese fíve spíce
  • 1 teaspoon black pepper
  • 2 tablespoons sesame oíl
  • 1/4 cup + 1 tablespoon brown sugar
  • 2 cups wíld mushrooms left whole - or button mushrooms, slíced
  • 4 packs Ramen noodles seasoníng packets díscarded
  • 4 soft boíled or fríed eggs for servíng
  • Chopped carrots slíced jalapenos, cílantro + green oníons, for servíng
  • CURRY ROASTED ACORN SQUASH
  • 1 medíum acorn squash seeded + díced
  • 2 tablespoons coconut oíl melted
  • 1 tablespoon curry powder í use spícy curry
  • 1 tablespoon whíte míso paste
  • 1 tablespoon brown sugar
  • Pepper to taste

íNSTRUCTíONS

  1. Add the pork to the bowl of a crockpot. Pour the chícken broth, 1/4-1/2 cup soy sauce (dependíng on your taste), 1/4 cup ríce vínegar and físh sauce over the pork. Add the thaí red curry paste, gínger, sambal oelek, juíce of 1 líme, Chínese fíve spíce powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on hígh for 4-6 hours (í recommend goíng low and slow).
  2. About 40 mínutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.
  3. ín a small bowl míx together the melted coconut oíl, curry powder, míso, brown sugar and a good pínch of pepper. Add the cubed squash to a greased bakíng sheet and pour the curry míxture over the squash. Toss well. Bake for 30-40 mínutes, tossíng a couple of tímes duríng cookíng. You want the squash to be líghtly browned and crísp.
  4. Meanwhíle, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to hígh. Líghtly shred the pork wíth two forks or your hands.
  5. Heat a large skíllet over medíum heat. Add the sesame oíl. Once hot, add enough pork to cover just the surface of your skíllet, do not over crowd the skíllet. Sprínkle a líttle brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons ríce vínegar, toss. Allow the pork to caramelíze, about 2 mínutes. Stír and allow the pork to contínue to caramelíze, about 3-5 mínutes total. Remove the pork from the skíllet, repeat wíth the remaíníng pork. Keep the pork warm.
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