This Pork Noodles dish is a feast for the senses! The rich, salty pork, tangy vinegar, and hint of peppery heat over egg noodles make every bite of these Filipino Pork Noodles simply unforgettable.
I tried this Filipino pork recipe from Gina over at SkinnyTaste a few years back and fell in love with it.
I’ve adjusted it to suit my preferences over the years and have taken to serving it over a bed of egg noodles. One of these days, I’m going to find the time to make my own noodles, but until then, I’m perfectly content to keep using the dried, store-bought variety.
Like many women who work in or out of the home, I love anything I can cook in a crockpot. I throw this pulled pork recipe together quickly in the morning before going about my day, and when I come home, the house smells incredible.
The Filipino pork dish is deliciously salty, with a wonderful tang from the vinegar and spice from the peppers. Warm, comforting, filling, and totally savory. Mmm. Pull out your crockpot and get cooking!
Table of Contents
Origin of Filipino Pork Noodles
Filipino Pork Noodles draws inspiration from the rich culinary traditions of the Philippines. These dishes combine tender pork with a tangy and savory sauce.
It’s a beloved dish, often enjoyed during special occasions and family gatherings, especially on birthdays, where noodles symbolize long life and prosperity.
Reasons to Love These Noodles
- This recipe is simple to prepare, making it a go-to for busy nights when you need a tasty meal without the hassle.
- Pork Noodles combine savory pork and perfectly cooked noodles, creating a mouthwatering blend of flavors that’s irresistibly satisfying.
- This noodle dish is great for leftovers and tastes even better the next day, making this recipe perfect for meal prepping.
Recipe Ingredients
- Low Sodium Soy Sauce: This adds a deep, umami flavor with a subtle saltiness.
- Jalapeño: Chopped jalapeños bring a mild heat and a fresh, peppery flavor.
- Bay Leaves: These add a subtle, earthy flavor with hints of mint and pine.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Options: Swap the lean pork center loin with boneless, skinless chicken thighs or breasts, sliced into thin strips for a lighter option.
- Noodle Variation: For a delightful twist, replace egg noodles with Filipino-style noodles. You can use any type of noodle like pancit canton (wheat noodles), pancit palabok, pancit malabon, pancit bihon noodles, or rice vermicelli noodles. The great thing about most rice noodles is that they simply need to soak rather than boil, saving you some time in preparation!
How to Make Pork Noodles
Step #1: Place the pork, soy sauce, vinegar, water, garlic, ground pepper, bay leaves, and jalapeños in a 3-quart or larger slow cooker. Cover and cook on low heat for 7 to 8 hours.
Step #2: Remove the pork, shred it with two forks, and return it to the crock pot for another half hour to soak up the flavors from the sauce.
Step #3: Cook the egg noodles according to the manufacturer’s instructions.
Step #4: Remove and discard the bay leaves from the slow cooker. Serve the pork over the egg noodles and top with chopped green onions.
Expert Tip
- Thicken the Sauce: For a thicker, more luscious sauce, remove some liquid from the slow cooker and simmer it in a saucepan until reduced. For added depth, include a splash of oyster sauce during this process. This not only thickens the sauce but also enhances the umami flavor. When returned to the crock pot, the thickened sauce will coat the shredded pork.
Frequently Asked Questions
To enhance the flavor, substitute water with chicken stock or chicken broth. This adds a rich, savory depth to the pork and noodles.
Yes, you can add veggies like cabbage, sliced bell peppers, snow peas, green beans, or carrots to the slow cooker. They add extra texture and nutrition.
Storage Info
To store Pork Noodles, place the pork and sauce in an airtight container and refrigerate for up to 3 days. The cooked noodles can be stored separately for 2 days. You can freeze the pork and sauce for up to 2 months in a freezer-safe container.
To reheat, thaw the pork in the refrigerator overnight, then warm it in a saucepan over medium heat or in the microwave until hot. Reheat the noodles separately, adding the pork on top of the noodles just before serving.
Pork Noodles Recipe
Ingredients
- 1.75 lb lean pork center loin
- 1/3 c. low sodium soy sauce
- 1/4 c. apple cider vinegar
- 1/4 c. rice vinegar
- 1/3 c. water
- 5 cloves garlic - peeled crushed
- 6 ground peppercorns - about 10-12 turns of the grinder
- 5 whole bay leaves
- 2 jalapeño - stemmed and seeded, chopped
- 2 tablespoons chopped green onions - for garnish
Instructions
- Place the pork, soy sauce, vinegar, water, garlic, ground pepper, bay leaves, and jalapeños in a 3-quart or larger slow cooker. Cover and cook on low heat for 7 to 8 hours.
- Remove the pork, shred it with two forks, and return it to the crock pot for another half hour to soak up the flavors from the sauce.
- Cook the egg noodles according to the manufacturer’s instructions.
- Remove and discard the bay leaves from the slow cooker. Serve the pork over the egg noodles and top with chopped green onions.
NOTES
Nutrition
I can’t handle spice (I’m a wimp). Is there any way to make this without the jalapenos or with a substitution?
Hi Christyn,
Yes, just leave the jalapenos out.
– Linda
I’m filipino, but I’m not familiar with this food. 😀 hahahaha. But it looks yummy so I’m gonna try it. 😉
Hi, Kimi! Isn’t it funny how that happens? In my travels I’ve come across all sorts of “American” food in different countries that I’ve DEFINITELY never had back home. Let me know how you like it!
It’s really just Filipino Adobo topped on Noodles instead of Rice…
Far out Anetta, it’s been ages since I last read your blog and… everything’s changed! I can definitely understand how you would’ve developed tendonitis as this must’ve been so much hard work. Are you still blogging over at ‘If Looks Could Kale’? Great job, fantastic site. Anyway, love this recipe. I haven’t eaten much Filipino food but it looks delicious. Hope you feel better soon! xx
Hey Laura! Things have definitely been changing over here. I switched to wordpress.org the first of September and am using the Genesis theme which I LOVE. The Wanderlust Kitchen is the new name and site for ILCK – everything just redirects to here. I had realized that all I ever cook is ethnic food so I wanted to focus on sharing those recipes. While “if looks could kale” was a fun pun, it didn’t really say much about what the blog was about and since it was so brand new I figured it wouldn’t hurt to change it up!