Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.

Prep Time: 25 MINUTES               Cook Time: 7 HOURS                 Total Time: 7 HOURS 25 MINUTES

 

This crockpot crispy caramelized pork ramen noodle soup with curry roasted acorn squash is some real deal Ramen. The mixture of flavors and broth – oh my!! Ramen has always been one of my favorite things to eat and now it’s one that I love to make AND eat – YUM.

Growing up I pretty much lived on Ramen Noodle Soup. Especially during the cold fall and winter months. If you live in northeast Ohio, especially along the lake, like I used to, you know that those months can be brutal. Comforting soup is the best cure-all. The rain, the freezing rain, the snow, the ice, the bitter cold – with no sunshine for days.
UGH.

Ramen, and maybe a roaring wood burning fire, can restore sanity. I would come home from school, boil the water, add the noodles + seasoning and cuddle up on the couch with a big blanket (if I was lucky, the fire was going too), my hot bowl of ramen and either a re-run episode of Gilmore Girls or 7th Heaven.

Ok, that was my ideal day. I cannot say how often that truly happened because I had five other brothers living in the house as well. Getting the TV all to myself meant that I was probably still in grade three, four or five because for some reason those grades got out at 2:45pm. The rest of the grades got out at 3:15 (middle school + high school) and 3:55 (lower elementary school). For the record, Kensington (my upper elementary school) was by far my favorite school, for the sole reason that while attending, I got out earlier than all my siblings. This meant that I had at least an hour alone with my mom after school. With five other siblings + my dad all fighting for her attention, this was obviously the best thing ever to me. It was rare that it was just us girls in the house so I always loved that time after school. Unless of course I had a boatload of homework. Then I was stressed to the max and HAD to get it done right-away (issues).

 

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest
Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

It’s probably clear I was a total freak. No denying it. I mean what kid does their homework literally right after school? I wouldn’t eat or do anything till it was all done. Mental issues? Yes, yes, yes, I had them and still do, but now they are in different forms…

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

I have not actually had Ramen Noodle Soup, with the seasoning pack and all, in years because my mom and I sadly found out (at way too young of an age) that Ramen was basically a bunch of processed junk that we did not want to be putting into our bodies. I still remember the day my aunt Alyssa called and broke the news that our beloved Ramen probably wasn’t the best thing to be eating. Daily. And yes, even as a kid I never wanted to eat junk food unless my mom made it from scratch, meaning all her cookies, cakes, K-bars and pies where fair game. I didn’t even like chips. See, total freak.

Last year I made this Thai peanut chicken ramen that I still love and make all the time with angel hair pasta, but this fall it was time for a new Ramen. And um, I have to say that I have totally upped my Ramen making game.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

The caramelized pork does the trick. It’s pretty awesome, but I still think the egg… or maybe the curry roasted acorn squash (can’t decide) are my favorites. Together they honestly make the most perfect bowl of ramen.

Bonus, the pork gets cooked all day in the crockpot too. It’s the best way to make this because not only does it make dinner easy, but the pork gets cooked low and slow and creates an incredible broth. Seriously, the broth is out of this world good. There is a little work to do before dinner, you have to roast the acorn squash and get the pork all crispy + caramelized in the skillet, but I promise the extra efforts will be so worth it. You do not HAVE to make the pork all caramelized and crispy. It’s still going to be good if you don’t, but I highly recommend taking the extra ten minutes to do so. It takes the meal to a whole new level. Plus, it totally makes this a Bahn Mi Ramen Noodle Soup.

And the squash, well it’s the perfect fall topping to add to Ramen. I wouldn’t do it any other way. So good.

 

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

And those noodles, while nothing will ever compare to real deal Ramen noodles.

 

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest
Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.
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Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.
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Ingredients
Curry Roasted Acorn Squash
Servings:
Instructions
  1. Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 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 or on high for 4-6 hours (I recommend going low and slow).
  2. About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.
  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, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!
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Cranberry Apple Pork Chops

Cranberry Apple Pork Chops

These cranberry pork chops are very convenient to cook with fresh cranberries, diced apples and seasonings. Grill the ribs, then bake them with seasonings. About half of the baking time, add the cranberries and diced apples to the pork chops. For some extra crunch, add a few tablespoons of chopped pecans or walnuts to the ribs.

If you prefer, you can use cut Bosc or Anjou pears instead of cut apples. Or use another seasonal fruit. In summer, chopped peaches or nectarines and frozen cranberries are good supplements. If you can’t find fresh or frozen cranberries, use a 16-ounce jar of whole cranberry sauce, reduce the chicken broth to 1/4 cup, and reduce the sugar to 1 tablespoon, or adjust to taste.

Eat these delicious ribs with rice, fillings or baked potatoes and steamed vegetables.

 

 

 

Cranberry Apple Pork Chops
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Cranberry Apple Pork Chops
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Ingredients
Optional:
Servings:
Instructions
  1. Preheat oven to 350 F.
  2. Heat the shortening in a heavy skillet over medium heat — brown the pork chops on both sides.
  3. Place pork chops in a shallow baking dish.
  4. Sprinkle the chopped onion, poultry seasoning, salt, and pepper over the pork chops. Add the chicken broth.
  5. Cover the pan tightly with foil and bake for 30 minutes.
  6. Combine cranberries with the diced apple, sugar, and 1/4 cup of water. Add 2 tablespoons of chopped pecans or walnuts, if desired. Spoon the mixture over the pork chops.
  7. Bake 20 to 30 minutes longer, or until pork chops are tender and done.
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Whole roasted cauliflower

Whole roasted cauliflower

SERVES: 4   COOKS: 1 HOUR 15 MINUTES          DIFFICULTY: NOT TOO TRICKY

 

“For a vegan alternative to classic roasts, this spiced roasted cauliflower is the ticket!”

Ingredients

  • 4 cloves of garlic
  • 1 teaspoon smoked paprika
  • ½ a bunch of fresh thyme , (15g)
  • olive oil
  • 1 lemon
  • 1 large cauliflower , with outer leaves (1kg)
  • 4 tablespoons dry sherry
  • 1 x 400 g tin of quality plum tomatoes
  • 40 g flaked almonds
  • ½ a bunch of fresh flat-leaf parsley , (15g)
  • extra virgin olive oil

 

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
  3. Zest the lemon into a separate bowl and set aside.
  4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
  5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
  6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
  7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
  8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
  9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
  10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
  11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

 

 

Whole roasted cauliflower
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Whole roasted cauliflower
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Baked Pork Chops

Baked Pork Chops

This simple preparation is perfect for a weeknight — just shake and bake!

Level: Easy

Total: 40 min

Active: 10 min

Yield: 4 servings

Directions

  1. Preheat the oven to 450 degrees F. 
  2. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
  3. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
  4. Serve immediately with lemon wedges if using.

Baked Pork Chops
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Baked Pork Chops
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The Best Baby Back Ribs

The Best Baby Back Ribs

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. 

 

Ingredients

  • 2 racks baby back ribs (about 4-1/2 pounds)
  • 3/4 cup chicken broth
  • 3/4 cup soy sauce
  • 1 cup sugar, divided
  • 6 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • Barbecue sauce, optional

 

Directions

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs.
  • Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
  • Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts

1 serving: 647 calories, 41g fat (13g saturated fat), 123mg cholesterol, 2345mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 37g protein.

The Best Baby Back Ribs
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Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
The Best Baby Back Ribs
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Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
Ingredients
Servings:
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Mini Pork Wrapped Asparagus

Mini Pork Wrapped Asparagus

Servings: 2               Preparation: 10min            Cooking: 10min

 

One great way to serve asparagus is by wrapping them in pork loin. Many recipes use pork belly or beef, but by using savory pork loin that has low fat, you can still get a delicious taste while not overpowering the flavors of the asparagus. Adding our YAMASA Soy Sauce to this dish creates a wonderful burst of umami that will instantly make you come back for seconds!

Ingredients

  • 4 slices (approx. 100g) of thinly sliced Pork loin (or Bacon)
  • 4 asparagus spears
  • A (Sauce)
  • 2 tablespoons of REGULAR SOY SAUCE (Alternative Organic Tamari, Less Salt soy sauce)
  • 2 tablespoons of “Sake” (rice cooking wine or white wine)
  • 1 teaspoon of Sugar
  • 1/2 teaspoon of Vegetable oil

 

Instructions

  1. Trim asparagus. To separate the hard unwanted stem from the tender stem, grab several spears at once, grasping the stems in one hand and the bottoms in the other then snap.
  2. Spread a slice of pork, and roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus. Make 4 rolls.
  3. Pour vegetable oil in a frying pan over medium heat and cook STEP 2.
  4. Turn the rolls over as you need until browned. Coat the Wrapped Asparagus with “A (Sauce)” and coat the rolls while cooking in pan. Slowly lower the heat after adding the “A (Sauce)”. Cut the rolls into easy-to-eat size, and serve.

 

 

Mini Pork Wrapped Asparagus
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Mini Pork Wrapped Asparagus
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A (Sauce)
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