1. Recipes

How to Make Pork Yaka Mein a la Dug - A Step-by-Step Guide

Pork Yaka Mein a la Dug is a delightful and flavorful twist on the classic Chinese comfort food. The dish consists of tender slices of pork simmered in a rich and aromatic broth, served over a bed of al dente noodles and topped with an array of fresh and flavorful garnishes. This soulful and satisfying meal is perfect for a cozy night in or as a special treat for family and friends.

This recipe for Pork Yaka Mein a la Dug incorporates a blend of traditional Chinese flavors with a touc...

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Ingredients

  • 1 (4 pound) bone-in pork shoulder roast
  • 1 (32 ounce) carton chicken broth
  • 2 cups water, or as needed to cover
  • 2 chicken bouillon cubes
  • 4 teaspoons seasoned salt (such as LAWRY'S®)
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon onion powder
  • ¼ cup butter
  • 3 large heads bok choy - large outer leaves and base trimmed off, heads thickly sliced
  • 2 bunches fresh cilantro leaves, chopped - divided
  • 1 cup water
  • 2 (8 ounce) packages dried flat rice noodles
  • crushed red pepper flakes to taste
  • grated Parmesan cheese to taste
  • lime wedges

Information

  • Prep Time: 20 mins
  • Cook Time: 8 hrs
  • Additional Time: 25 mins
  • Total Time: 8 hrs 45 mins
  • Servings: 12
  • Yield: 12 servings

  • Place the pork roast into a slow cooker, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.
  • Mix in bouillon cubes, seasoned salt, Cajun seasoning, onion powder, and butter.
  • Set cooker on Low and cook until the meat has fallen off the bone, 8 to 10 hours.
  • Remove the meat from the broth and shred the pork with two forks; set the meat aside.
  • Strain the broth through a fine-mesh strainer, discarding the bones; pour broth into a large pot and bring to a boil. Reduce heat to low and stir the shredded pork back into the broth.
  • If desired, skim excess fat from broth with a large spoon.
  • Stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water. Set aside remaining cilantro leaves for garnish. Simmer the soup while you prepare the rice noodles.
  • Place rice noodles into a large bowl and cover with very hot tap water. Stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes. Drain the noodles.
  • To serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. Sprinkle with reserved cilantro, crushed red pepper flakes, and Parmesan cheese to taste; serve with lime wedges.

    • Nutrition

    321 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 72mg
    • Sodium: 1270mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 20g
    • Vitamin C: 56mg
    • Calcium: 158mg
    • Iron: 2mg
    • Potassium: 605mg

    Categories

    Noodle recipes
    Pork recipes
    Soup recipes
    Cajun recipes
    Chinese recipes