This Hawaiian-style pork long rice delivers pure island comfort in every bite. I developed this recipe to bring authentic flavors to home kitchens without complicated techniques.
The dish combines tender pork with soft noodles in a savory broth that’s both hearty and satisfying. Simple ingredients come together through careful simmering to create that signature comfort food experience.
What makes this special is the balance of flavors—savory pork, delicate noodles, and a rich broth that’s perfect for any occasion. The aroma alone will transport you straight to the islands.
Ready in under an hour, this is the kind of meal that feels special but comes together with ease.
Ingredients for Pork Long Rice Recipe Hawaiian Style
Simple ingredients create this island-inspired comfort dish with tender pork and delicate noodles.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 1 ½ lb | Boneless, cut into small pieces |
| Long Rice Noodles 🍜 | 8 oz | Dried, also called cellophane noodles |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for control |
| Soy Sauce 🫒 | ⅓ cup | Regular or reduced-sodium |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and grated |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Shaoxing Wine 🍶 | 2 tbsp | Chinese cooking wine, dry sherry substitute |
| Brown Sugar 🍚 | 1 tbsp | Light or dark variety |
| Sesame Oil 🫒 | 1 tsp | Toasted for nutty aroma |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 1 tbsp | For searing pork |
The pork shoulder is key here. Look for well-marbled pieces at your butcher or grocery store—this fat renders down during cooking, adding richness. Most Asian markets carry long rice noodles in the dried goods section, but Whole Foods and well-stocked supermarkets often have them too. The Shaoxing wine is worth seeking out (find it at H Mart or online), but don’t stress if you can’t—dry sherry works in a pinch.
No Shaoxing wine? Dry sherry or sake both work well. Out of fresh ginger? Ground ginger at half the amount can substitute, though the fresh stuff adds brightness. For a gluten-free version, swap the soy sauce for tamari. The noodles can be tricky to find—if all else fails, rice stick noodles are a decent backup, though the texture will differ slightly.
This keeps beautifully in the fridge for up to 4 days—the flavors actually deepen overnight. Freezes well for 3 months too. Reheat gently to avoid breaking the noodles. Leftovers taste even better the next day (trust me on this one).
Why You’ll Love This Recipe
- Dump and Simmer: I brown the pork shoulder, toss everything in one pot, and let the broth and soy sauce do the work.
- Garlic Bomb: The garlic cloves infuse the long rice noodles with this deep, savory aroma that hits you before the first bite.
- Feeds the Ohana: Honestly, it’s my go-to for family dinners or when friends drop by—always a crowd-pleaser.
- Stretches for Days: Pork shoulder is cheap, and this makes enough for leftovers that taste even better the next day.
Step-by-Step Instructions for Pork Long Rice Hawaiian Style
Here’s the method I rely on for consistent results with this island-inspired dish.
Step 1: Sear and Brown the Pork Shoulder
Heat the 1 tbsp Vegetable Oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb Pork Shoulder pieces and sear for 5-6 minutes, turning occasionally, until browned on all sides.
This browning step develops deep flavor through the Maillard reaction. Don’t rush it—let each piece develop a rich, golden crust before turning. The pork should release easily from the pan when it’s ready to flip.
Step 2: Build the Flavor Base with Aromatics
Reduce heat to medium and add the 4 cloves Garlic Cloves, 1 tbsp Fresh Ginger, and white parts of the 4 whole Green Onions. Sauté for 1-2 minutes until fragrant and slightly softened.
Pour in the 2 tbsp Shaoxing Wine and let it cook for 30 seconds to burn off the alcohol. This step deglazes the pan and captures all those browned bits from the pork, building layers of flavor into your broth.
Step 3: Simmer Noodles in Seasoned Broth
Add the 4 cups Chicken Broth, 0.33 cup Soy Sauce, 1 tbsp Brown Sugar, 0.5 tsp Salt, and 0.5 tsp Black Pepper. Stir to combine and bring to a gentle boil.
Add the 8 oz Long Rice Noodles and the seared pork with any accumulated juices. Return to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the noodles are tender and translucent and the pork is fork-tender.
Step 4: Finish and Serve
Stir in the 1 tsp Sesame Oil and the green parts of the Green Onions. Taste and adjust seasoning if needed—the flavors should be balanced, with a touch of sweetness from the sugar and umami depth from the soy.
Let it sit covered for 5 minutes off heat to allow the flavors to meld. The noodles will absorb more of the broth, creating a perfect consistency. Serve hot, with each bowl containing a generous portion of noodles, pork, and that rich, savory broth.
Pro Tips For Making Pork Long Rice Recipe Hawaiian Style
- Soak the Noodles: Cover the long rice noodles in warm water for 10-15 minutes before cooking—this prevents them from clumping and ensures even softening in the broth.
- Brown the Pork: Sear the pork shoulder in batches over medium-high heat until deeply browned. I learned this the hard way—skipping this step leaves the dish tasting flat.
- Use Fresh Garlic: Mince the garlic cloves just before adding them to the pot; pre-minced garlic loses its punch and can turn bitter in the long simmer.
- Simmer Low and Slow: Keep the broth at a gentle simmer, not a boil, or the noodles will turn mushy. About 30-40 minutes is the sweet spot for tender pork and perfectly soft long rice.
Best Sauces and Condiments for This Recipe
Classic Hawaiian Toppings
I love finishing this dish with chopped cilantro and sliced Thai chili peppers for freshness and heat. The cilantro adds a bright contrast to the rich broth, while the chili gives a subtle kick that builds with each bite. 🌶️
Umami Boosters
For extra depth, drizzle with additional soy sauce or oyster sauce at the table. I keep a small bottle of Kikkoman soy sauce on hand for this. A few drops of chili oil also adds a beautiful aromatic quality.
Citrus Brightness
Squeeze lime wedges or calamansi over each serving just before eating. The acidity cuts through the richness and lifts all the flavors. I always serve this with extra lime on the side.
Crunchy Elements
Add texture with crushed roasted peanuts or fried shallots. These toppings provide a satisfying contrast to the soft noodles and tender pork. I find 1 tbsp per serving is the perfect amount.
Creamy Accents
A dollop of chili garlic sauce or hoisin sauce on top adds complexity. I prefer Sriracha chili garlic sauce for its balanced sweetness and heat. Stir it in or enjoy it as a dip.
Fresh Garnish
Thinly sliced green onions or bean sprouts add freshness. The green onions echo the ones in the dish, while bean sprouts bring a delightful crunch. Both are traditional and easy to find at any grocery store. 🥗
Nutrition Facts
Frequently Asked Questions
What’s the best cut of pork to use?
Pork shoulder is ideal for its marbling and tenderness after long cooking. Pork butt works too, but avoid lean cuts like tenderloin—they’ll dry out during simmering.
Can I use a different type of noodle?
Long rice noodles are traditional, but rice stick noodles work in a pinch. Avoid wheat noodles—they’ll absorb too much broth and become mushy.
How do I prevent the noodles from sticking?
Soak dried noodles in warm water for 5-10 minutes before adding to the broth. Stir occasionally during cooking to separate them.
Can I make this in a slow cooker?
Yes! Sear the pork first, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours.
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