Pork Long Rice Recipe: Hawaiian-Style Noodle and Pork Comfort

This Hawaiian-style dish brings comfort in every bite with its unique blend of tender pork and glass noodles. The long rice absorbs the rich flavors of the slow-cooked meat, creating a hearty meal that’s perfect for any occasion.

I’ve perfected this recipe to ensure the pork is fall-apart tender while the noodles stay soft and chewy. It’s a traditional favorite that’s easy to make at home with simple ingredients and a little patience.

Ingredients for Pork Long Rice

Simple yet rich ingredients create this Hawaiian-style comfort dish with pork and glass noodles.

The pork shoulder is non-negotiable here. Look for well-marbled pieces at your butcher or Costco for the best results—this fat renders down into tender, fall-apart meat. The long rice noodles, sometimes called cellophane noodles, are typically found in the Asian aisle at Safeway or Walmart. Avoid the pre-cut versions; whole noodles hold up better to slow cooking.

No pork shoulder? Pork butt works just as well. For a quicker version, pork loin can be used, but it won’t be as tender. If you can’t find long rice noodles, vermicelli or rice sticks are decent substitutes. The soy sauce can be swapped for tamari if you need gluten-free. Brown sugar alternatives like coconut sugar work, but may alter the flavor slightly.

This dish tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for 3 months—just thaw overnight before reheating. The noodles will soften further upon reheating, so add a splash of broth to revive.

Step-by-Step Instructions for Pork Long Rice

Here is the method. Simple steps, bold flavors, and comforting results every time.

Step 1: Sear the Pork Shoulder for Depth of Flavor

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 2 lb pork shoulder chunks and sear for 5-6 minutes, turning occasionally, until golden brown on all sides.

This step builds a rich foundation of flavor. Don’t overcrowd the pot—work in batches if necessary to ensure each piece browns properly. The pork should develop a deep caramelized crust, which will enhance the overall taste of the dish.

Step 2: Build the Aromatic Broth Base

Once the pork is browned, add the minced 6 cloves garlic cloves, grated 2 tbsp fresh ginger, and the white parts of the 4 whole green onions. Sauté for 1-2 minutes until the aromatics are fragrant and slightly softened.

Pour in the 0.5 cup low-sodium soy sauce, 0.5 cup brown sugar, 2 cups chicken broth, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine, ensuring the sugar dissolves completely. Add the 0.5 tsp red pepper flakes if using for a subtle kick.

Step 3: Simmer the Pork Until Tender

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. The pork is done when it shreds easily with a fork.

Keep an eye on the liquid level—if it reduces too much before the pork is tender, add a splash of water. The broth should remain flavorful but not overly thick at this stage. The pork will absorb much of the liquid as it cooks, infusing every bite with rich, savory goodness.

Step 4: Add Noodles and Finish Cooking

Once the pork is tender, add the 8 oz long rice noodles to the pot, pressing them down gently to submerge in the broth. Increase the heat to medium and cook for 5-7 minutes, or until the noodles are translucent and tender.

Stir occasionally to prevent sticking. The noodles will absorb the remaining liquid, creating a thick, hearty texture. If the dish seems too dry, add a little more broth or water to reach your desired consistency.

Step 5: Garnish and Serve Warm

Remove the pot from heat and stir in the 1 tsp sesame oil. Taste and adjust seasoning with additional salt or soy sauce if needed. The sesame oil adds depth and a subtle nutty aroma that ties everything together.

Ladle the pork and noodles into bowls and garnish with the sliced green onion tops. Serve immediately while hot. The dish should be rich, savory, and deeply comforting, with tender pork and chewy noodles in every bite.

Regional Styles of This Recipe

Hawaiian Tradition

This dish is a staple at Hawaiian luaus, where it’s often served as a main course alongside kalua pig and poi. The slow-cooked pork and chewy noodles absorb the sweet-savory broth, making it a comfort food favorite across the islands. 🌺

Filipino Adaptation

In the Philippines, they call it lomi and add a thicker, heartier broth with extra vegetables like cabbage and carrots. The noodles are often egg noodles instead of glass noodles, but the pork remains the star.

Chinese Influence

Chinese immigrants brought their version of glass noodle dishes to Hawaii, which evolved into this local favorite. The original often includes shiitake mushrooms and wood ear fungi for extra texture and umami depth.

Sam Choy’s Version

Celebrity chef Sam Choy popularized a richer variation with added char siu (Chinese BBQ pork) and sometimes shrimp. His recipe often includes a splash of oyster sauce for an extra layer of flavor complexity.

Vegetarian Twist

For a meat-free version, replace pork with mushrooms and tofu. The broth can be made with vegetable stock instead of chicken broth, keeping the same sweet-savory balance that defines the dish.

Frequently Asked Questions