Maui Wowee Pork Noodle Bowl
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
Sweet, smoky, and just a little feral—in the best way.
Maui Wowee pork gets caramelized with ginger and garlic, tangled up with glossy noodles, charred pineapple, and bok choy that soaks up every drop of that soy-brown sugar sauce. Crunchy peanuts, chili oil heat, and tropical punch that feels like vacation food with real backbone.
Author:Chef Ryan Weibe
Ingredients
- 1 1/2 lbs ground pork
-
4 tbsp Spiceology’s Maui Wowee
- 1 pineapple
- 1-2 cloves of garlic, thinly sliced or grated
- 1 inch knob of ginger, finely diced or grated
- 1 bunch of green onion, divided into the whites and greens
- 1/2 cup soy
- 1/4 cup brown sugar
- 2 tbsp rice wine vinegar
- 2 tbsp water
- 1 cup of bok choy, cut into bite sized pieces
- Fresh or dried noodles
- Olive oil as needed
- Peanuts
- Chili oil
Directions
- Mix together your ground pork, ginger, garlic, white of the green onion, 2 1/2 tbsp Maui Wowee seasoning and 1 tbsp soy sauce.
- Clean a pineapple and cut large slices out of it. Season with olive oil and Maui Wowee.
- Mix together your soy, brown sugar, rice wine vinegar and water together.
- In a large pan, char your pineapple slices on both sides. Set aside.
- Cook your pork, I like to spread it out and leave it alone to create a good crust on one side. Once cooked through set aside.
- Cook your noodles.
- Heat your pan that had to pork in it, deglaze with your soy mixture and toss in your noodles and bok choy, cook for 2-3 mins until everything is fully mixed through.
- Plate your noodles, top with your pork, pineapple, more green onion, peanuts and chili oil and serve right aways.
Recipe Video
Recipe Note
Always let the pork sit undisturbed in the pan for the first minute or two. That aggressive contact with heat builds a deep, savory crust that balances the sweetness of the pineapple and brown sugar—skip the stirring and you get flavor instead of just cooked meat.
