Filipino Pork and Noodles

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Pig is totally underrated. I mean, sure, everybody is obsessed with bacon, but beyond that, how much credit does little Hamlet get?

Maybe it’s just me, but pork seems to be more popular in international cuisine than American (beyond barbecue ribs, pulled pork, and the aforementioned bacon). In some ways this recipe reminds me of pork butt, the basis of pulled pork barbecue, but with a unique flavor profile, pulling from the soy sauce, vinegar and jalapeños.

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Center loin is just pork chops before they’re sliced. The meat cooks low and slow in a slow cooker, and the prep time is less than 15 minutes. Try mashed potatoes or even mashed cauliflower in place of egg noodles.

If you’re expecting leftovers, strain the cooking broth and pour at least some of it over the meat before packing it up in the refrigerator — you’ll want that extra broth when you reheat the meat.

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Filipino Pork and Noodles

From The Wanderlust Kitchen

1.75 lb lean pork center loin
1/3 cup low sodium soy sauce
1/4 cup apple cider vinegar
1/4 cup rice vinegar
1/3 cup water
5 cloves garlic, peeled crushed
6 peppercorns, crushed
5 whole bay leaves
2 jalapeños, stemmed and seeded, chopped

Place pork, soy sauce, vinegars, water, garlic, ground pepper, bay leaves, and jalapeños in a 3 quart or large slow cooker. Cover and cook on low heat for 7 to 8 hours. Remove the pork, shred with two forks and put it back in the crock pot for another half hour to soak up some flavors from the sauce.

Cook the egg noodles according to manufacturer’s instructions (omitting any butter or salt). Remove and discard the bay leaves from the slow cooker. Serve the pork over the egg noodles.

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