At dinner parties and social events, people are fascinated to find out that I am a professional food blogger. They always want to know how I got into the business, what my background is, and what my day-to-day schedule looks like. But the one question that inevitably pops up is: How in the world do you make any money doing this? At which point, I reveal the secret that most of us food bloggers don’t want you to know… we don’t make much money blogging. Our blogs are actually our resumes. My blog is a gorgeously curated and continuously updated resume for the food and drink brands that hire me. My real bread and butter comes from the work I do as an independent contractor for brands. You know how your favorite kitchen appliance or food brand is constantly posting beautiful pictures on their Instagram pages or unique recipes on their websites to compliment their products? Well, they don’t actually produce that content themselves. They hire food bloggers, like me, to create the content for them. That’s my real job. That’s how I make money. Most of my week isn’t working on my next blog post, it’s actually orchestrating photo shoots, testing recipes in our kitchen, and presenting design concepts to brands… all of which you probably will never know I did. So now you know my secret and if you tell anyone, I’ll have to kill you… or at least overcook your filet mignon – you’ll eat it extra-well done and you’ll like it! Capish?!
Today, as a bit of a fun treat, I’m revealing one of my favorite recipes I created for a brand. The recipe has actually been up on their website for the last two years as one of their main recommended dishes to compliment their appliance. Here is (my) Honey Braised Pork Ramen recipe that just so happens to be super easy to make if you own a Crock Pot. 😉
Crock Pot Honey Braised Pork Ramen:
Prep Time: 30 minutes
Cook Time: 6 hours, 40 minutes
3 pounds of pork shoulder roast
1/4th cup of honey
1/4th cup of sake
4 star anises
4 cups of chicken broth
2 packs of Ramen noodles
1 tablespoon of Sriracha sauce
2 tablespoons of chili garlic sauce
1 tablespoon of fresh ginger
1 tablespoon of Chinese five spice
1 tablespoon of brown sugar
1 tablespoon of salt
2 cups of shitake mushrooms
2 cups of leeks
1 ½ cups of snow peas
8 hard-boiled quail eggs or 4 hard-boiled chicken eggs
4 tarragon sprigs
3 garlic cloves
2 scallion stalks
1 red onion
- Glaze the uncooked pork shoulder in the honey and then sprinkle the Chinese five spice on top. Set aside.
- In the Crock Pot add the chicken broth, chili garlic sauce, Sriracha sauce, minced garlic cloves, ginger, star anises, lime juice, and brown sugar. Place the glazed pork shoulder in the pot. Cover the Crock Pot and cook on high for 6 hours.
- Once the pork has been braised for the 6 hours, remove it from the pot. Also remove the star anises and discard. In a separate bowl, pull apart the pork with a fork and knife. Once, shredded add the pork back into the Crock Pot.
- Add the mushrooms, leeks, snow peas, and salt into the Crock Pot. Continue to cook for an additional 40 minutes on high. At the 35-minute mark, add in the uncooked Ramen noodles.
- Hard-boil the quail or chicken eggs and set aside.
- Once the cooking time is over, immediately serve in soup bowls. Top the bowls with halved hard-boiled eggs, sliced red onion, sliced jalapenos, cut scallions, sliced radish, mango chunks, and tarragon sprigs. Enjoy!