Apple Cider Braised Pork Ramen
There's a specific kind of comfort that comes from braising meat until it falls apart at the suggestion of a fork, and when you do it with apple cider, the whole kitchen smells like fall decided to move in permanently. This recipe takes pork shoulder, which is basically the most forgiving cut of meat you can buy, and drowns it in cider until it's so tender you could probably eat it with a spoon if you wanted to be dramatic about it. The sweetness from the apples balances out the savory pork fat, and the broth turns into this rich, amber liquid that tastes like a cozy sweater feels. It's the kind of dish you make when the weather turns cold and you want something that feels like a hug from the inside out. Pairing it with ramen noodles might seem like overkill, but honestly, the noodles soak up all that cider-braised goodness and turn into little flavor bombs. If you're the type who thinks fall flavors should stay in pies and lattes, this bowl will change your mind. And if you're already on board with apples in savory dishes, well, you're about to have a very good day.
Apples melt to gold—pork surrenders to the steam—autumn in a bowl.
Let Me Tell You...
My grandmother used to make this pork roast every October, slow-cooked with apples and onions until the meat practically dissolved if you looked at it wrong.
She'd serve it with mashed potatoes and green beans from a can, because she was from a generation that didn't trust fresh vegetables unless they'd been boiled into submission first. I loved that roast, though, even if the sides were questionable.
The pork had this sweetness to it that I didn't understand as a kid but craved anyway, like my taste buds knew something my brain hadn't figured out yet.
When she passed, the recipe went with her, because she never wrote anything down and my mom could never quite replicate it.
The caramelization adds depth you can't get any other way.
A few years ago, I was wandering through a farmers market in the middle of October, and someone was selling fresh apple cider in these big glass jugs that looked like they belonged in a Norman Rockwell painting.
I bought one on a whim, figuring I'd drink it or use it for something eventually.
That night, I had a pork shoulder in the fridge that I'd bought on sale and no real plan for it, so I decided to try recreating my grandmother's roast. I cut the pork into chunks, browned them in a heavy pot, and then poured in the cider along with some onions, garlic, and thyme.
The smell that filled the kitchen was so close to what I remembered that it almost hurt a little.
Cider has the acidity and complexity you need for braising.
The pork braised for about an hour and a half, and by the time it was done, the cider had reduced into this thick, glossy sauce that clung to everything.
I tasted a piece of the pork and it was perfect, sweet and savory and falling apart tender, but I didn't have mashed potatoes and I wasn't about to open a can of green beans.
What I did have was ramen noodles, because I always have ramen noodles, and some chicken broth to stretch the braising liquid into a proper soup.
I tossed it all together and sat down with a bowl that was half nostalgia, half improvisation, and entirely satisfying.
It's packed with flavor and shouldn't go to waste.
The noodles soaked up the cider broth like they'd been waiting their whole lives for this moment, and the pork melted on my tongue with that same sweetness I remembered from childhood.
I sliced up an apple and threw it on top for garnish, which felt a little over the top but also completely necessary.
It wasn't my grandmother's roast, not exactly, but it was close enough to feel like a conversation with her across time.
And if she could see me eating it out of a ramen bowl instead of off a proper plate, she'd probably roll her eyes and then ask for a bite.
That's how I know it's good.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 lb pork shoulder, cut into 1-inch chunks
- 2 cups apple cider (not apple juice)
- 2 cups chicken broth (preferably low-sodium)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 bay leaf
- 1 medium apple, thinly sliced (for garnish)
- Salt and black pepper, to taste
Preparation
- Season the pork shoulder chunks generously with salt and black pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, brown the pork chunks on all sides, about 6-8 minutes total. Transfer the browned pork to a plate and set aside.
- In the same pot, reduce heat to medium and add the butter. Once melted, add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and thyme, and cook for 1 minute until fragrant.
- Return the browned pork to the pot. Pour in the apple cider, chicken broth, soy sauce, and Dijon mustard. Add the bay leaf and stir to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally, until the pork is fork-tender and the liquid has reduced and thickened slightly.
- While the pork braises, cook the ramen noodles according to package instructions until just tender. Drain, rinse with cold water, and set aside.
- Once the pork is done braising, remove and discard the bay leaf. Taste the broth and adjust seasoning with salt and black pepper as needed.
- Divide the cooked ramen noodles between two to three serving bowls. Ladle the braised pork and broth over the noodles, ensuring each bowl gets generous chunks of pork.
- Garnish with thin apple slices and any optional toppings. Serve immediately while hot.