Crispy Caramelized Pork Ramen Noodle Soup

This can be made in either a crock pot or an instant pot.  The instant pot has both options, so why not just use that?

Ingredients

• 2-3 pounds boneless pork shoulder 
• 4 cups low sodium chicken broth plus more of needed
• 1/2 cup + 2-4 tablespoons low sodium soy sauce. Use low sodium
• 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, or to taste
• The juice of 1 lime
• 1 tablespoon Chinese five spice
• 1 teaspoon black pepper
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar, divided
• 2 cups wild mushrooms left whole - or button mushrooms, sliced
• 4 packs Ramen noodles seasoning packets discarded
• 4 soft boiled or fried eggs for serving
• Chopped carrots sliced jalapenos, cilantro + green onions, for serving

 

1. In the bowl of an instant pot, 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. Mix everything together. Place the pork into the mixture.
2. If your are going to slow cook it, Cover the instant pot (vent valve should be open) and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).
3. If you are going to pressure cook it, Cover the instant pot (vent valve should be closed) set it to high pressure for 60 minutes then let it naturally release for another 20-25 minutes. (Meaning, don't touch it for another 20 minutes). Open the vent valve to release any pressure that may be left.
4. Remove the pork from the instant pot and add the mushrooms. Turn the instant pot to saute to bring to broth to a boil for about 6 minutes.  While the mushrooms are cooking, shred the pork with two forks or your hands.
5. 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 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, repeat with the remaining pork. Keep the pork warm.
6. Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. 

I found this recipe on Half Baked Harvest and adapted it from there. The origianal recipe is most likely much better because she adds in roasted curry squash.