HAPPY NATIONAL NOODLE DAY! We are celebrating with Wei-Chuan USA's Guan Miao dried noodles by making this super delicious Pa Lo Pork Stroganoff. We love how quickly the noodles cook & the perfectly chewy bite. Sweet soy & ginger braised pork tops the ruffled noodles to soak up the sauce.
The Pa Lo Pork comes together in no time with the use of a pressure cooker. Sour cream is mixed in for stroganoff vibes. Cilantro-chili crisp is the perfect addition to turn up your taste buds.

 

 

INGREDIENTS (4 Servings)

  • 4 bundles Wei-Chuan USA Guan Miao Sliced Noodles
  • Pa Lo Pork & Soubise
  • 2 TB Olive Oil
  • 2 TB Unsalted Butter
  • Sour Cream
  • Cilantro-Chili Crisp, to taste

Cook Guan Miao noodles according to package directions. In a large saute pan over medium heat, sear pork pieces & break apart slightly. Add Soubise & toss in noodles. Add butter & toss to combine. Serve on a smear of sour cream & add a dollop on top. Drizzle on Cilantro-Chili Crisp as preferred.

PA LO PORK & SOUBISE

  • 4 lbs Pork Butt, 2” chunks
  • 5 Shallots, halved
  • 8 cloves Garlic
  • 4 pc Ginger (3” x ½” planks)
  • ½ c Palm Sugar
  • 2 TB Neutral Oil
  • SAUCE
  • ¼ c Oyster Sauce
  • 2 TB Dark Sweet Soy
  • 2 TB Golden Mountain Seasoning Soy
  • 2 TB Fish Sauce
  • 1 tsp MSG
  • 1 TB Chinese 5 Spice Powder
  • 1 TB Chicken Bouillon Powder
  • Salt/Pepper
  • SPICE PACKET
  • 3 sticks Cinnamon
  • 6 Star Anise Pods
  • 1 tsp Whole White Peppercorn, slightly crushed

Note: Lightly toast spices & put in a coffee filter tied off with butcher’s twine.

In a pressure cooker, caramelize palm sugar with oil until a deep amber color. Mix in pork & sauce ingredients. Add aromatics & cover with enough water to submerge meat. Bring to a boil & skim off scum. Add Spice Packet. Cover & cook under pressure for 30 min. Remove spice packet, & separate meat from braising liquid. Blend remaining contents until smooth.

CILANTRO-CHILI CRISP

  • ½ c Cilantro, chopped
  • 5 Birds Eye Chilis, chopped
  • 3 Cloves Garlic, sliced thinly
  • 1 TB Sesame
  • 1 TB Gochugaru
  • 1 c Neutral Oil

Combine all ingredients except sesame & gochugaru in a saucepan. Heat over medium-high until garlic starts to turn golden. Take off heat & mix in sesame & gochugaru.

 *Cooking time may vary based on equipment and quantity cooked in equipment. Must be cooked to an internal temperature of 165°F or above as measured by using a thermometer.