Slow Cooker Pork Ramen Bowls

Heat a large skillet over high heat. Add oil to the pan. Add pork and cook 2–3 minutes each side to slightly brown. Transfer pork to a 6-quart slow cooker.

Decrease heat under skillet to medium and add onion, cut side down. Cook about 5 minutes, until charred. Transfer to slow cooker.

Add chicken stock, water, soy sauce and hoisin to slow cooker. Cover and cook on low for 7 hours.

Remove pork from slow cooker and place on a cutting board. Let rest for 5 minutes before using 2 forks to shred. Discard excess fat.

Strain liquid from slow cooker through a fine sieve into a bowl. Discard all solids (including onions). Return liquid to slow cooker.

Increase heat to high. Add mushrooms, ginger, garlic and lemongrass to slow cooker and cook for 30 minutes.

Add fresh noodles and pork back to slow cooker and cook for 5 minutes.

Bring a large pot of water to a boil. Carefully place eggs in pot and boil for 6 minutes. Remove eggs from pot and place in an ice bath for 1 minute. Carefully peel and slice eggs in half, lengthwise.

To assemble, ladle ramen into bowls and top with 2 egg halves, a generous bunch of cilantro, sliced green onion, a squeeze of lime juice and a sprinkle of sesame seeds. Serve!