Tomato Egg Noodles With Slow-braised Pork Recipe
slow-braised pork, stir-fried cabbage, diced cucumber, cilantro
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Slow-Braise the Pork
In a large pot, combine the pork shoulder, soy sauce, water, minced ginger, minced garlic, salt, and pepper. Bring to a boil over medium heat, then reduce to low heat and cover. Let it simmer for about 2 hours or until the pork is tender and easily shredded.
- 2
Cook the Noodles
In a separate pot, cook the tomato noodles according to package instructions. Drain and set aside.
- 3
Stir-Fry the Cabbage
In a large skillet, heat the vegetable oil over medium-high heat. Add the shredded cabbage and stir-fry for about 5-7 minutes until wilted. Season with salt and pepper.
- 4
Assemble the Dish
Once the pork is cooked, shred it using two forks. In a large serving bowl, mix together the cooked tomato noodles, stir-fried cabbage, diced cucumber, shredded pork, and chopped cilantro. Toss gently to combine.
- 5
Serve
Serve hot and enjoy your Tomato Egg Noodles with Slow-Braised Pork!