Curry Pork Ramen
This curry pork ramen is loaded with tender, juicy, fall off the bone, curry spiced pork, fresh crisp veggies and plenty of curly ramen noodles. It’s the coziest dinner you’ve ever made and takes just 5 minutes to prep!
You’ll Love This
- The flavors and texture are outrageously delicious. Salty, slurpy, flavor filled broth loaded with tender, juicy, curry spiced pork, crisp veggies and long, curly ramen noodles – I mean it just doesn’t get any better than that guys! Your taste buds are going to love this meal!
- The prep time is minimal (and easy!). The only prep work required is mincing garlic and ginger and rubbing the pork with a tasty spice mixture. Other than that, it’s totally hands off cook time!
- It’s perfect for meal prep. Make a batch of this on Sunday night and you’ve got dinner covered for the week! Just be sure to read my tips below on simmering the noodles just before serving if you’re planning to eat this ramen at a later date!
Instructions
Season all sides of the pork roast with curry powder, cumin, salt, and pepper.
Heat oil in a large enameled cast iron pot. Sear pork roast on all sides for about 2-3 minutes per side.
Add garlic and ginger to the pot on either side of the pork roast. Cook for 30 seconds, stirring frequently.
Add coconut milk.
Then add water and broth.
Cover and turn heat to medium high. Bring to a simmer.
Turn heat to low and simmer, covered, for 2-2.5 hours.
Remove pork from the pot and shred with two forks. Discard bones and gristle. Use a large metal spoon to skim the fat off the top of the broth and discard.
Add carrots and peas.
Add ramen noodles into the pot and simmer everything together for 2-3 minutes.
Add pork back in and simmer just until heated through. Stir in lime juice.
Garnish with soft boiled egg, parsley, red pepper flakes and jalapeno!
Tips
- You can use those inexpensive packages of ramen for this recipe! If you can’t find Chinese noodles or ramen noodles in a package by themselves at your grocery store, you can use the classic, college-staple individually packaged ramen packets. Just discard the seasoning packet! You’ll use about 3 packages for this recipe.
- Use a large spoon to skim the fat off the broth and discard it. I like to do this after I’ve shredded the pork as that time gives the broth a chance to sit and allows the fat to rise to the top. Fat does equal flavor, but you don’t want too much grease in this ramen so it’s best to remove that top layer of fat.
- Add cayenne pepper, red pepper flakes or sriracha if you want to add some heat to this dish. I like to serve red pepper flakes and sriracha on the side so each person can personalize the heat level to their liking but you can definitely mix it right in if you’re serving a spicy group!
- Be sure to season liberally with salt. The ingredient list for this ramen is very simple. And while it does have a lot of spice, a moderate amount of salt is going to go a long way in boosting the flavors of this dish. My rule of thumb with salting is that I know I have enough when I can just barely taste the salt and the end of a bite.
Making Ahead Instructions
- You can braise the pork a day or two in advance, and then finish the dish when you’re ready to eat. Just follow the instructions below, but once the pork is fork tender (do not shred), allow it to cool for about an hour and then transfer the covered pot (with broth and pork) to the fridge. It will stay good for at least 2-3 days. When you’re ready to eat. Heat pot over medium high heat until the pork is warmed through and shreds easily. Shred pork and then follow instructions below, adding carrots, peas, noodles and lime juice!
- If you’re going to braise the pork ahead of time, and then refrigerate, you’ll notice a thick layer of fat on the top after it’s been in the fridge. Remove and discard this layer. I actually prefer to make the pork ahead of time and allow it to cool for this very reason. It makes removing the fat super duper easy.
- As the noodles sit in the broth they are going to continue to absorb moisture and eventually become very mushy. If you aren’t going to be eating the entire pot of ramen right away, just add as many noodles as you’re going to eat in one sitting. You can store the broth and pork in the fridge. Then when you’re ready to have another meal, bring it to a simmer and cook the noodles according to instructions below.
Try these easy soup recipes next!
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Curry Pork Ramen
This curry pork ramen is loaded with tender, juicy, fall off the bone, curried spice pork, fresh crisp veggies and plenty of long, curly ramen noodles. It’s the coziest dinner you’ve ever made and takes just 5 minutes to prep!
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asian/Indian
Ingredients
- 2 tablespoons olive oil
- 3 lb. bone in pork roast
- 2 tablespoons curry powder
- 1/2 tablespoon cumin
- 5 cloves garlic, minced
- 1” cube ginger, minced
- 4 cups chicken broth
- 4 cups water
- 1 (13.5 oz.) can coconut milk
- 2 cups matchstick carrots
- 8 oz. sugar snap peas
- 8 oz. ramen noodles
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
Garnish:
- soft boiled eggs
- fresh chopped parsley
- red pepper flakes
- sliced jalapeno
Instructions
- Heat oil in a large pot over medium high heat.
- Combine curry powder, cumin and a couple large pinches of salt and pepper in a small bowl. Season all sides of the pork roast with the seasoning mixture.
- Sear pork roast on all sides for about 2-3 minutes per side, or until a dark golden brown crust forms.
- Add garlic and ginger to the pot on either side of the pork roast. Cook for 30 seconds, stirring frequently.
- Add broth, water and coconut milk.
- Cover and turn heat to medium high. Bring to a simmer.
- Turn heat to low and simmer, covered, for 2-2.5 hours.
- Remove pork from the pot and shred with two forks. Discard bones and gristle.
- Use a large metal spoon to skim fat off the top of the broth and discard.
- Add carrots, peas and ramen noodles into the pot and simmer for 2-3 minutes.
- Add pork back in and simmer just until heated through. Stir in lime juice.
- Garnish with soft boiled egg, parsley, red pepper flakes and jalapeno!
Notes
You can use those inexpensive packages of ramen for this recipe! If you can’t find Chinese noodles or ramen noodles in a package by themselves at your grocery store, you can use the classic, college-staple individually packaged ramen packets. Just discard the seasoning packet! You’ll use about 3 packages for this recipe.
Use a large spoon to skim the fat off the broth and discard it. I like to do this after I’ve shredded the pork as that time gives the broth a chance to sit and allows the fat to rise to the top. Fat does equal flavor, but you don’t want too much grease in this ramen so it’s best to remove that top layer of fat.
Add cayenne pepper, red pepper flakes or sriracha if you want to add some heat to this dish. I like to serve red pepper flakes and sriracha on the side so each person can personalize the heat level to their liking but you can definitely mix it right in if you’re serving a spicy group!
Be sure to season liberally with salt. The ingredient list for this ramen is very simple. And while it does have a lot of spice, a moderate amount of salt is going to go a long way in boosting the flavors of this dish. My rule of thumb with salting is that I know I have enough when I can just barely taste the salt and the end of a bite.
Kylie, My name is Tina and I’m trying to build up some good recipes for an insta pot type of appliance. Mine is the Emeril Lagasse two in one pre-programmed pot and air fryer. Can this recipe be adjusted for use in the pot???
I think you could definitely make this recipe in an instant pot! I have not tested it so I can’t speak to cooking times or settings. I also don’t have the Emeril instant pot/air fryer so I’m not familiar with how to use that. I’d recommend reading the manual for cooking times and then pressure cooking the pork. Then I’d remove it and cook the veggies and ramen in the broth for a very short time. Would love to hear how it turns out if you try it!
Awesome recipe I went heavy on the curry powder. And tripled the recipe and added an additional three ramen packs to it. Excellent.
I am so glad that you enjoyed this pork ramen, Phil! I go heavy on the curry powder always too 😉 Thanks for leaving a review – I really appreciate it!
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