It’s like two of my favorite foods had a baby. Tender chunks of slow cooked pork shoulder, swimming in a spicy, flavorful broth. And of course the recipe includes directions for the perfect ramen egg. This recipe takes some time to prep, but the slow cooker does most of the work for you. And it’s worth it.

My favorite fresh noods to use are Sun Noodle, you can typically find their noodles at a local Japanese grocery store (Mitsuwa if you live in LA) or occasionally at Whole Foods. If you can’t find fresh noodles, dried noodles are a fine alternative. In a pinch I’ve used Top Ramen, just discard the seasoning packets.

Serves four

Ingredients

Directions

Eggs

1. Keep the eggs in the refrigerator until you’re ready to add them to the boiling water.
2. Whisk together the 1/2 cup mirin, 1/2 cup soy sauce, and 1 tbsp brown sugar in a smaller bowl or container that can fit all four eggs in one single layer. Set aside.
3. Bring a pot of water to a boil over high heat. Once boiling, lower the heat to medium high so that the water is still bubbling but not aggressively boiling – this prevents the eggs from cracking.
4. Gently add the eggs to the boiling water directly from the refrigerator. Place the lid on the pot and set a timer for exactly 6 minutes. When the time is up, remove the eggs with a slotted spoon and gently add the eggs to an ice bath.
5. When the eggs are cool enough to handle, gently peel them and add the peeled eggs to the marinade. I like to cover the top of the eggs with a paper towel dipped in the marinade. The paper towel soaks up the marinade and ensures that the entire surface of the eggs are covered in marinade. Cover the bowl with plastic wrap and marinade for at least 2 hours, or up to overnight.

Pork

1. Generously season the pork with salt and pepper.
2. Add 1 tbsp of butter to a large saucepan over medium-high heat. Add the onion and cook until translucent, approx 3 minutes. Add the garlic and cook for an additional 30 seconds. Dump the onions directly into the slow cooker and return the empty pan to the stove.
3. Add an additional 1 tbsp of butter to the pan. Working in batches, add the cubes of pork and sear on all sides, approx 3-4 minutes. Add additional butter to the pan as needed, between rounds of searing. Add the seared pork directly to the slow cooker.
4. Add the salsa verde, liquid smoke, cumin, cayenne pepper, 1/2 tsp salt and 2 cups of chicken broth to the slower cooker. Cook on the high setting until the pork is cooked through and tender, 3-4 hours.
5. Remove the pork from the slow cooker with a slotted spoon. Set aside.
6. Reserve the broth by straining the remaining broth through a fine mesh sieve into a bowl. Discard the contents left in the sieve.

Ramen

1. In a large saucepan, bring the remaining 2 cups chicken broth to a simmer.
2. In a small bowl, whisk together 2 tbsp cornstarch with 2 tbsp cold water. This makes a slurry that will thicken the broth.
3. Add the slurry to the simmering chicken broth, whisking constantly to avoid lumps. Once the chicken broth is thickened, add the reserved broth from the slow cooker, 1 tbsp soy sauce, and 1 tbsp sriracha. Bring back to a simmer, whisking frequently. Taste the broth and season with salt or additional soy sauce as needed. Reduce heat to low and cover with a lid.
4. Prepare the ramen noodles according to package directions.
5. In four large bowls, evenly divide the noodles, pork, and broth. Add one of the eggs to each bowl. Top with suggested toppings and serve immediately.