Easy Crispy Pork Ramen

INGREDIENTS FOR CRISPY PORK:

• 2-3 pounds pork shoulder roast or butt
• 4 cups low sodium chicken broth plus more of needed
• 1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce <--Use low sodium
• 1/4 cup + 2-4 tablespoons rice vinegar
• 2 tablespoons fish sauce optional
• 2 tablespoons thai red curry paste
• 1 tablespoon fresh ginger
• 1 tablespoon Pandemic Peach Sriracha
• The juice of 1 lime
• 1 tablespoon Chinese five spice
• 1 teaspoon black pepper
• 1/4 cup + 1 tablespoon brown sugar
• 2 tablespoons sesame oil

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, Pandemic Peach Sriracha, 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. 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.

INGREDIENTS FOR RAMEN:

• 2 large eggs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups reduced sodium chicken broth
• 4 ounces shiitake mushrooms
• 1 tablespoon reduced sodium soy sauce
• 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
• 3 cups Bok Choy
• 8 slices Narutomaki, optional*
• 2 tablespoons chopped chives

DIRECTIONS:

1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
3. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
4. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
5. Stir in Bok Choy, Narutomaki, and chives until the Bok Choy begins to wilt, about 2 minutes.
6. Serve immediately, garnished with eggs.