Pork Long Rice Recipe Hawaiian Style: Noodles Soaked in Savory Pork Broth

I developed this recipe after my first trip to Hawaii, where I fell in love with the way long rice noodles soak up rich pork broth like a sponge. This dish brings authentic island flavor to your table with minimal effort.

The secret is in the broth—slow-simmered pork creates a savory base that transforms simple noodles into something extraordinary. I use a mix of bone-in pork for depth and ground pork for texture, just like traditional Hawaiian preparations.

What you get are tender noodles thoroughly infused with pork flavor, topped with juicy meat and green onions. The broth is hearty enough to stand as the star, yet light enough to enjoy every last drop.

Serve this as a comforting main course with steamed rice on the side. Here’s how to make it at home.

Ingredients for Pork Long Rice Recipe Hawaiian Style

Pantry staples meet a few fresh finds for this island-inspired comfort dish.

The pork is everything here. Bone-in shoulder gives that rich, collagen-heavy broth traditional to Hawaiian long rice. Costco has great prices on pork shoulder in bulk, or ask your butcher to cube it for you (saves time). For the ground pork, 80/20 fat ratio adds the right amount of richness without being greasy. Look for freshly ground at the meat counter if possible.

No long rice noodles? Cellophane noodles or mung bean vermicelli work in a pinch. Can’t find bone-in pork? Pork ribs or country-style ribs give similar depth. Out of fresh ginger? Ground ginger at one-third the amount works (but fresh is better). The soy sauce should be low-sodium—you can always add salt, but you can’t take it out.

Broth tastes even better the next day—make it ahead and reheat. Leftovers keep 4-5 days in the fridge or freeze for 3 months. Noodles soak up liquid as they sit, so add a splash of water when reheating.

Step-by-Step Instructions for Pork Long Rice Hawaiian Style

Here’s how I make this comforting dish with tender noodles and rich pork broth.

Step 1: Brown the Pork for Deep Flavor

Heat the 1 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb bone-in pork shoulder chunks and 0.5 lb ground pork, breaking up the ground meat with a wooden spoon.

Cook for 5-7 minutes until the pork is browned on all sides. You’ll see the meat start to develop a rich, golden crust—that’s the flavor foundation for your broth. Don’t rush this step; the browned bits stuck to the bottom will dissolve into the liquid later, creating incredible depth.

Step 2: Build the Aromatic Broth Base

Add the 6 cloves garlic cloves and 2 tbsp fresh ginger to the pot. Stir constantly for 1 minute until fragrant—you’ll smell the aroma change from raw to sweet and toasty. Be careful not to burn the garlic; it should sizzle but not turn brown.

Pour in the 6 cups water, 0.33 cup low-sodium soy sauce, 1 tsp salt, and 0.5 tsp black pepper. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low for a gentle simmer.

Step 3: Simmer the Pork Until Tender

Cover the pot and let the pork simmer for 1.5 to 2 hours. You’ll know it’s ready when the bone-in pieces pull apart easily with a fork and the ground pork has fully integrated into the broth. The meat should be fall-apart tender and the liquid should take on a rich, golden hue.

During this time, skim off any foam or excess fat that rises to the surface with a spoon. This keeps your broth clean and focused on flavor. If the liquid level drops too much, add a splash of hot water to maintain the volume.

Step 4: Soak the Noodles in the Rich Broth

Remove the pork chunks from the pot and set aside (you can shred them or leave whole). Add the 8 oz long rice noodles to the hot broth. They should be fully submerged—push them down gently if needed.

Turn off the heat and let the noodles soak for 8-10 minutes until soft and translucent. They’ll absorb the savory pork broth like a sponge. Stir occasionally to prevent sticking and ensure even soaking.

Step 5: Finish and Serve with Fresh Aromatics

Return the pork to the pot with the noodles. Drizzle with the 1 tsp sesame oil and stir gently to combine. The sesame oil adds a nutty aroma that complements the deep pork flavor beautifully.

Ladle into bowls and top with the 0.5 cup green onions. The green onions add a fresh, crisp contrast to the rich, savory broth. Serve immediately while hot—the noodles will continue to absorb liquid as it sits, so don’t wait too long before digging in.

Perfect Pairings for These Flavors

Traditional Sides

I love serving this with steamed jasmine rice on the side—it soaks up any extra broth beautifully. A simple green salad with local greens and a light vinaigrette adds freshness to balance the rich pork flavors.

Island-Inspired Additions

For an authentic touch, add a side of macaroni salad—Hawaii’s favorite potluck dish. The creamy texture contrasts perfectly with the savory noodles. I also enjoy pickled vegetables for a tangy crunch.

Beverage Pairings

An ice-cold Hawaiian beer like Maui Brewing Co. pairs wonderfully with the dish’s hearty flavors. For a non-alcoholic option, lychee iced tea offers a sweet, floral complement to the savory broth. 🍺

Fresh Toppings

Beyond green onions, try garnishing with cilantro or Thai basil for added aroma. A squeeze of calamansi lime brightens each bite with its unique citrus tang.

Dessert Follow-Up

End the meal with haupia (coconut pudding) or shave ice for a light, tropical finish. Both are island classics that cleanse your palate after the rich, savory main course. ✨

Frequently Asked Questions