Instant Pot (or not) soy-ginger pork with noodles and greens from Food52

  • green onions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute country-style pork ribs for pork shoulder, gochujang or other red chile paste for chile and garlic sauce, and Chinese egg noodles or spaghetti pasta for lo mein noodles.

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Notes about this recipe

  • Eat Your Books

    Can substitute country-style pork ribs for pork shoulder, gochujang or other red chile paste for chile and garlic sauce, and Chinese egg noodles or spaghetti pasta for lo mein noodles.

  • rionafaith on July 11, 2021

    First of the many noodle dishes I need to make to use up the massive amount of lo mein noodles I was given that are now filling my freezer! This was super easy and very tasty, and has enough veggies to be a one-pot meal (though you actually need to dirty two pots as the meat and noodles are cooked separately). I had a 7-lb bone-in pork shoulder so once I cut that into chunks it was more like 4 and a half pounds of meat, and I threw in the bone since I couldn't get all the meat off it with my lousy butchering skills, so I multiplied the cooking liquid ingredients by 1.5x but still only used 1 cup of water as I sometimes find IP recipes too watery. I used gochugang as the chile sauce, and the only other change I made was to add a few smashed cloves of garlic in with the ginger and scallions. I have plenty more noodles in the freezer that I can cook if I end up with too much leftover pork. This is super delicious for very little work.

  • Barb_N on January 03, 2021

    I chose to make this in the oven because I feel like meat is tougher cooked in the instant pot. Directions call for doubling all liquids though I wish I hadn’t added more fish sauce. The meat was done after 2 hours. I made with collard greens for New Years. I diluted the broth with the pasta water.

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