Creamy Coconut-Tomatillo Pork Ramen

Creamy Coconut-Tomatillo Pork Ramen is an exciting fusion of flavors, combining the rich, umami essence of traditional ramen with the vibrant zest of Mexican-inspired ingredients and flavors.

At its heart is a tender, bone-in pork loin, that’s simmered until it’s melt-in-your-mouth soft, infusing the broth with its savory depth along the way. Tomatillos, alternatively described as the “green tomato of Mexico”, impart a tangy freshness to the dish, which pairs beautifully with the lush, velvety texture of coconut milk.

Instant ramen noodles absorb this flavorful broth as they cook in it, becoming the perfect canvas for our array of flavors. Onions and garlic provide a foundational aromatic base, while the kick of jalapeño brings a subtle heat that lingers after each spoonful. Soy and fish sauce elevate the broth with their salty, umami punch, while the brightness of a freshly zested and juiced lime cuts through the richness, adding a citrusy twist.

For a garnish, freshly chopped green onions lend an herbal freshness, while a hard-boiled egg, a staple in traditional ramen bowls, offers a rich counterbalance with its silky yolk.

From the chewy satisfaction of the noodles to the succulent pork pieces and the tangy punch of the tomatillos, every bite of this dish is an adventure. It’s a journey from East to West, as this ramen captures the essence, while paying respect, of two cultures in one comforting bowl.

Here’s a breakdown of the entire process:

• Prepare the Pork: The bone-in pork loin is the star of this dish, imparting a deep, meaty flavor to the broth. Seasoning it properly and browning it in vegetable oil ensures it develops a flavorful crust. This initial searing not only enhances the pork’s taste but also contributes to the richness of the overall broth.
• Build the Base: With the pork set aside momentarily, onions, garlic, and jalapeño are sautéed in the same pot. This creates the aromatic foundation for our broth. The tomatillos are then added, releasing their tangy juices into the mix as they cook.
• Create the Broth: Chicken broth is added to deglaze the pot, scraping up all the flavorful bits stuck to the bottom. The pork is then returned to the pot to simmer, allowing it to become incredibly tender while also infusing the broth with its essence. Coconut milk, which introduces a creamy, tropical note, is stirred in, transforming the broth into a velvety, rich liquid.
• Add Seasonings: Soy sauce, fish sauce, and lime juice and zest are added for depth and brightness. These elements provide saltiness, umami, and a citrusy zing that balance the richness of the coconut milk and the meatiness of the pork.
• Cook Pork: The bone-in pork loin is removed and shredded, discarding the bone. It should be fork tender and easy to shred at this point. You can adjust your cooking time depending on how tender, or not, you prefer the pork.
• Blend Broth: The broth mixture that the bone-in pork loin was cooked in is blended until velvety and smooth. This ensures all the wonderful flavors of the dish remain while the texture is delightful and approachable.
• Noodle Time: The instant ramen noodles are added to the pot and cooked in the blended broth. Cooking them in the sauce helps them absorb flavor and moisture. This is also important in ensuring the optimal proportion of liquid to solids in the final product.
• Combine and Serve: The shredded pork is tossed back into the cooked noodles and broth mixture. Noodles and pork are served into bowls while the creamy, fragrant broth is ladled over. Each bowl is then garnished with freshly sliced green onions and a hard-boiled egg. If you prefer more heat, you can serve with additional slices of jalapeno or drizzled with chili oil (like below).

Creamy Coconut-Tomatillo Pork Ramen

5 from 3 votes

Course: MainsCuisine: Asian, Mexican, FusionDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

15

minutes

Total time

2

hours 

30

minutes

Creamy Coconut-Tomatillo Pork Ramen is an exciting fusion of flavors, combining the rich, umami essence of traditional ramen with the vibrant zest of Mexican-inspired ingredients and flavors.

Ingredients

• 3-4 pound 3-4 bone-in pork loin

• 8 8 tomatillos, husked and quartered

• 2 packets 2 instant ramen (discard flavor packets)

• 4 cups 4 chicken broth

• 1 can (10 oz) 1 coconut milk

• 1 large 1 onion, roughly chopped

• 5 cloves 5 garlic, roughly chopped

• 1 1 jalapeno pepper, roughly chopped

• 3 tablespoons 3 soy sauce

• 1 tablespoon 1 fish sauce

• 1 1 lime, zested and juiced

• 2 tablespoons 2 vegetable oil

• 2 tablespoons 2 cilantro, freshly chopped

• 4 4 green onions, sliced

• 4 large 4 eggs

• salt and ground black pepper, to taste

Equipment

• Dutch ovenBuy now
• Cooking spoonBuy now
• Chef’s knifeBuy now
• LadleBuy now
• BlenderBuy now
• Mixing bowlBuy now
• Slotted spoonBuy now
• Sauce pan (w/ lid)Buy now

Directions

• Prepare Pork: Season the pork loin generously with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Once hot, add the pork loin and sear on all sides until it develops a golden-brown crust. Remove and set aside.
• Sauté Vegetables: Lower the heat to medium, and add a bit more oil if needed. Toss in onions, garlic, and jalapeños. Sauté until the onions are translucent. Toss in the chopped tomatillos and cook for 5-7 minutes more, until they soften and begin to break down.
• Develop broth: Add the chicken broth and coconut milk to the pot. Stir well, making sure to scrape the bottom of the pot to lift up any flavorful bits stuck to it.
• Flavor Enhancements: Mix in the soy sauce, fish sauce, lime juice, and lime zest. Bring the mixture to a gentle boil.
• Simmer Pork: Return the seared pork loin to the pot, ensuring it’s submerged in the broth. Turn the heat down to low, cover the pot, and let its contents simmer for 2 hours, or until the pork is tender and can be easily shredded with a fork. The longer you cook it, the more tender it will get.
  
  You could also transfer the pot to an oven and cook for 2 hours at 350°.
• Shred Pork: Remove the pork from the pot. Allow it to cool slightly before shredding the meat off the bone. Set aside.
• Hard-boil Eggs: Place the eggs in a single layer at the bottom of a saucepan or pot, and add enough water to cover them by about an inch. Turn the heat up, and bring the water to a boil. Once it reaches a boil, immediately cover it with a lid and remove it from the heat. Let the egg sit still in the covered pot for 10 minutes, and then, using a slotted spoon, transfer them to an ice bath. Once cooled through, peel and serve with your ramen.
• Puree Broth: Transfer the broth and vegetable mixture to a blender, and mix until throughly pureed.
• Cook Noodles: Pour the pureed broth mixture back into the Dutch oven and bring it to a boil. Add the noodles, and cook per the packages directions (probably just 2-3 minutes).
• Combine and Serve: Once the noodles are cooked, turn off the heat. Stir in the shredded pork and freshly chopped cilantro until well combined.
  
  Scoop a generous portion of noodles and pork into bowls. Ladle over the creamy coconut-tomatillo broth. Top each serving with sliced green onions and a hardboiled egg. If you have chili oil on hand, that’s a wonderful addition.