Crockpot Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.
INGREDIENTS
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2-3 pounds pork shoulder roast (or butt)
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4 cups low sodium chicken broth, plus more of needed
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1/2 cup + 2-4 tablespoons low sodium soy sauce
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1/4 cup + 2-4 tablespoons rice vinegar
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1/4 cup fish sauce (use it!)
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2 tablespoons thai red curry paste
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1 tablespoon fresh ginger
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1 tablespoon sambal oelek (chili paste) (or to taste)
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The juice of 1 lime
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1 tablespoon Chinese five spice
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1 teaspoon black pepper
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2 tablespoons sesame oil
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1/4 cup + 1 tablespoon brown sugar
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2 cups wild mushrooms, left whole - or button mushrooms, sliced
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4 packs Ramen noodles, seasoning packets discarded
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4 soft boiled or fried eggs, for serving
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Chopped carrots, sliced jalapenos, cilantro + green onions, for serving
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curry roasted acorn squash
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1 medium acorn squash, seeded + diced
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2 tablespoons coconut oil, melted
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1 tablespoon curry powder (I use spicy curry)
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1 tablespoon white miso paste
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1 tablespoon brown sugar
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Pepper, to taste
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