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

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Meat


2 lbs Pork shoulder

Produce


  • 1 Acorn squash, medium
  • 1 Carrots
  • 1 tbsp Ginger, fresh
  • 1 Lime, juice of
  • 2 cups Mushrooms, wild

Refrigerated


  • 4 Eggs, soft

Canned Goods



Condiments



Pasta & Grains


  • 4 packs Ramen noodles ( I prefer Pork or Shrimp flavor for this)

Baking & Spices


  • 1 tsp Black pepper
  • 3/8 cup Brown sugar
  • 1 tbsp Chinese five spice
  • 1 tbsp Curry powder
  • 1 Pepper

Oils & Vinegars

  • 2 tbsp Coconut oil
  • 3/8 cup Rice vinegar
  • 2 tbsp Sesame oil
  • 1 tablespoon sambal oelek (chili paste) (or to your liking)


Start off by filling the Crockpot with the pork, chicken broth, soy sauce, rice vinegar, and fish sauce. Make sure you pour it all over the meat as best you can. Then add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Once you have all that done the you determine how soon you need this baby cooked. It is recommended you go low and slow for about 8 hours or you could put it on high for 4-6 hours, this of course requires a little more attention. 
After your pork is done in the crockpot then preheat the over to 400 degrees F. In a mixing bowl on the side mix together curry powder, melted coconut oil, miso, brown sugar and pepper to taste. Place the cubed squash in a baking sheet that is well greased and pour the curry coconut mixture over it. Toss it all around well. Bake 40 mins and make sure you toss it around at least once or twice during the cooking time. 
While this is baking, remove the pork from the crockpot and place in a large bowl or pot. Add the mushrooms in the Crockpot now and crank the heat up. Now shred the pork either using your hands or two forks works nicely.
In a large skillet, heat some sesame oil to medium and once it is warmed up and just enough pork to cover the bottom of the skillet being sure not to add too much.  Once you have a layer of pork then add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, then sprinkle with a little brown sugar and stir it around.  This is where you allow the pork to caramelize in the juice on the bottom, be sure to stir it around a bit while cooking it for a total of 3-5 minutes depending on your heat. Make sure pork is well caramelized and then remove the pork from the pan and repeat with the remaining pork until finished. Be sure to keep the caramelized pork warm somehow especially if you have a large amount of pork.  
Now add the ramen noodles and let them cook for roughly 5 mins. Once the noodles are cook you can add in the pork. Add pork in slowly to make sure you don't add to much pork to the soup mixture. Ladle into bowls and top with some additional caramalized pork, curry roasted acorn squash  and you hard boiled egg. I suggest you  add the carrots, jalapeños, green onions and cilantro, they add quite a bit of flavor! Hope you enjoy it!

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