Creamy Coconut-Tomatillo Pork Ramen

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Creamy Coconut-Tomatillo Pork Ramen is an heady 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 goop with its savory depth withal 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 swizzle this flavorful goop as they melt in it, rhadamanthine the perfect canvas for our variety of flavors. Onions and garlic provide a foundational whiffy base, while the kick of jalapeño brings a subtle heat that lingers without each spoonful. Soy and fish sauce hoist the goop with their salty, umami punch, while the splendor of a freshly zested and juiced lime cuts through the richness, subtracting a citrusy twist.

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

From the chewy satisfaction of the noodles to the succulent pork pieces and the tangy dial of the tomatillos, every zest 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 dispersal of the unshortened process:

  • Prepare the Pork: The bone-in pork loin is the star of this dish, imparting a deep, meaty savor 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 moreover contributes to the richness of the overall broth.
  • Build the Base: With the pork set whispered momentarily, onions, garlic, and jalapeño are sautéed in the same pot. This creates the whiffy foundation for our broth. The tomatillos are then added, releasing their tangy juices into the mix as they cook.
  • Create the Broth: Yellow goop is widow to deglaze the pot, scraping up all the flavorful shit stuck to the bottom. The pork is then returned to the pot to simmer, permitting it to wilt incredibly tender while moreover infusing the goop with its essence. Coconut milk, which introduces a creamy, tropical note, is stirred in, transforming the goop into a velvety, rich liquid.
  • Add Seasonings: Soy sauce, fish sauce, and lime juice and zest are widow for depth and brightness. These elements provide saltiness, umami, and a citrusy zing that wastefulness 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 retread your cooking time depending on how tender, or not, you prefer the pork.
  • Blend Broth: The goop mixture that the bone-in pork loin was cooked in is composite 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 widow to the pot and cooked in the composite broth. Cooking them in the sauce helps them swizzle savor and moisture. This is moreover important in ensuring the optimal proportion of liquid to solids in the final product.
  • Combine and Serve: The shredded pork is tossed when into the cooked noodles and goop mixture. Noodles and pork are served into bowls while the creamy, fragrant goop is ladled over. Each trencher is then garnished with freshly sliced untried onions and a hard-boiled egg. If you prefer increasingly heat, you can serve with spare slices of jalapeno or drizzled with chili oil (like below).
Creamy Coconut-Tomatillo Pork Ramen

Creamy Coconut-Tomatillo Pork Ramen

5 from 3 votes
Course: MainsCuisine: Asian, Mexican, FusionDifficulty: Medium


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Cooking time




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


  • 3-4 pound 3-4 bone-in pork loin

  • 8 8 tomatillos, husked and quartered

  • 2 packets 2 instant ramen (discard savor 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 woebegone pepper, to taste


  • 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


  • 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 increasingly oil if needed. Toss in onions, garlic, and jalapeños. Sauté until the onions are translucent. Toss in the chopped tomatillos and melt for 5-7 minutes more, until they soften and uncork to unravel down.
  • Develop broth: Add the yellow goop and coconut milk to the pot. Stir well, making sure to scrape the marrow of the pot to lift up any flavorful shit 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 lanugo to low, imbricate the pot, and let its contents simmer for 2 hours, or until the pork is tender and can be hands shredded with a fork. The longer you melt it, the increasingly tender it will get.

    You could moreover transfer the pot to an oven and melt for 2 hours at 350°.
  • Shred Pork: Remove the pork from the pot. Allow it to tomfool slightly surpassing shredding the meat off the bone. Set aside.
  • Hard-boil Eggs: Place the eggs in a single layer at the marrow of a saucepan or pot, and add unbearable water to imbricate them by well-nigh an inch. Turn the heat up, and bring the water to a boil. Once it reaches a boil, immediately imbricate 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 goop and vegetable mixture to a blender, and mix until throughly pureed.
  • Cook Noodles: Pour the pureed goop mixture when into the Dutch oven and bring it to a boil. Add the noodles, and melt 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 linty coconut-tomatillo broth. Top each serving with sliced untried onions and a hardboiled egg. If you have chili oil on hand, that’s a wonderful addition.