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Japanese slow cooker pork soup recipe

Ramen comes in a variety of flavors, including miso, tare, shoyu, fish, seafood, spicy, and cold ramen without broth. However, the pork ramen known as tonkatsu ramen is the easiest to prepare due to the ingredients it uses (all of which are Spanish ingredients), which are easy to find wherever you live!

Although the term tonkatsu refers to pork bones, the original recipe for tonkatsu broth combines pork and poultry, usually pig trotters and chicken carcasses, because high-fat products are frequently used, and ramen in Japan is a distinct dish, so consistency is essential. In this case, I chose pork ribs, bacon, and chicken buttocks for the broth because I use the rib meat to bone it and mix it with barbecue sauce as a filling for sandwiches or sandwiches, and the chicken meat to crumble and prepare arepas. Pepiada Reina

Yield: 1

Japanese slow cooker pork soup recipe

Japanese slow cooker pork soup recipe

The traditional Japanese ramen recipe is cooked at low temperature overnight, so instead of the Thermomix or pressure cooker, the slow cooker, in my case the Crockpot, is the most recommended kitchen appliance to prepare it.

Prep Time 20 minutes
Cook Time 1 day
Additional Time 10 minutes
Total Time 1 day 30 minutes

Ingredients

  • 1/2 kg of pork ribs
  • 1/2 kg of pork belly
  • 1/2 kg of chicken buttocks
  • 75 g of fresh ginger
  • 200 g of mushrooms
  • 6 cloves of garlic
  • 1 spring onion
  • 1 leek
  • 1 onion
  • Water
  • Salt

Instructions

    1. Cut the ribs in half and the bacon in half as well.
    2. Put all of the meat in a pot, cover with cold water, and bring to a boil over high heat.
    3. When it has boiled, turn off the heat, pour in the water, and rinse the meat in cold water (all impurities such as marrow and blood are removed).
    4. Bring the pot to a boil over high heat and cook for about 15 minutes, scraping away any foam that forms on the surface and around the edges of the pot.
    5. After that, place the meat in the slow cooker and pour in all of the liquid from the previous pot that will fit.
    6. Allow it to cook at a low temperature on "low" for approximately 8 hours.
    7. After 2 hours, remove one of the bacon pieces and place it in the refrigerator to use when serving.
    8. After 8 hours in the Crock Pot, remove the ribs and chicken butt, as well as the bones. IMPORTANT: Rinse the chicken and rib bones in clean water before adding them to the electric pot.
    9. Continue with the "low" intensity after adding a liter of water.
    10. Peel the ginger, onion, garlic cloves, leek, and white part of the chives (save the leaves for later) and cut them into large pieces after about 2 hours of cooking. Clean and chop the mushrooms in the same manner.
    11. Heat a frying pan to high heat with a few drops of sunflower oil (or mild olive oil) and wait until it begins to smoke.
    12. When it is steaming, add all of the vegetables in pieces and leave it for about 5 minutes, stirring occasionally, until it begins to char.
    13. Fill the Crock Pot to the brim with water and add the vegetables.
    14. After 2 hours (no more, so it doesn't get too much vegetable flavor), strain the broth and separate it.
    15. Chop the piece of bacon you removed from the pot at the beginning (step 7) according to the number of dishes you intend to serve and cook it in the resulting broth with the ramen noodles.
    16. When the noodles are done, top your ramen with chopped chive leaves, bean sprouts, a Japanese-style boiled egg (recipe here), naruto, young bamboo, seaweed, sweet corn, or whatever toppings you prefer.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 767Total Fat 55gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 29gCholesterol 236mgSodium 323mgCarbohydrates 9gFiber 2gSugar 2gProtein 58g

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