Pork Noodles Recipe
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.
Servings: 6 Servings
Calories: 186kcal
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
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.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 2g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 624mg | Potassium: 593mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
