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Caramelized Pork Shoulder Noodle Bowls: Shiok!

Tender, melt-in-your-mouth pork coats bouncy noodles in a sweet and savory sauce.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Noodle bowls are the ultimate comfort food, and this recipe takes it to the next level. Inspired by the rich and complex flavors of Southeast Asian cuisine, this dish features succulent pork shoulder braised in a luscious sauce of soy sauce, brown sugar, garlic, and ginger. The result is a symphony of textures and tastes that will leave you craving more. The 'Shiok!' in the title reflects the sheer pleasure and satisfaction this bowl delivers, a common expression in Singapore and Malaysia used to describe something incredibly delicious.

  • •Unctuous Pork Shoulder - Slow-braising transforms tough pork shoulder into incredibly tender, almost buttery morsels.
  • •Perfectly Balanced Sauce - The sauce strikes a harmonious balance between sweet, salty, and umami, creating an addictive flavor profile.
  • •Quick Weeknight Meal - While the pork benefits from a longer braise, you can significantly shorten the cooking time using an Instant Pot or pressure cooker.
  • •Noodle Nirvana - The sauce clings beautifully to the noodles, ensuring every bite is packed with flavor.
  • •Customizable Heat Level - Easily adjust the amount of ginger and chili flakes to tailor the spice level to your preference.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 lbs Pork shoulder (cut into 1-inch cubes)
  • 1/2 cup Soy sauce
  • 1/4 cup Brown sugar (packed)
  • 4 cloves Garlic (minced)
  • 2 tablespoons Ginger (minced)
  • 1 tablespoon Sesame oil
  • 2 tablespoons Vegetable oil
  • 4 cups Chicken broth
  • 2 tablespoons Rice vinegar
  • 1 lb Noodles (your favorite type)
  • 2 Green onions (sliced, for garnish)
  • 1 tablespoon Sesame seeds (for garnish)

Step-by-Step Instructions

  1. 1

    In a large bowl, combine the pork shoulder cubes with soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil. Toss well to ensure the pork is evenly coated. This marinade helps to tenderize the pork and infuse it with flavor during the braising process.

    ~10 min

    Tip: Marinate the pork for at least 30 minutes, or preferably overnight, for maximum flavor.
  2. 2

    Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork and sear on all sides until browned. Searing creates a rich, flavorful crust that adds depth to the braising liquid.

    ~10 min

    Tip: Don't overcrowd the pot; sear the pork in batches if necessary to ensure even browning.
  3. 3

    Pour chicken broth into the pot, ensuring the pork is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5 hours, or until the pork is incredibly tender and easily shreds with a fork. The long simmering time allows the connective tissues in the pork to break down, resulting in a melt-in-your-mouth texture.

    ~150 min

    Tip: Check the liquid level periodically and add more broth if needed to keep the pork submerged.
  4. 4

    Once the pork is tender, remove it from the pot and shred it using two forks. Set aside. Shredding allows the pork to absorb more of the flavorful sauce.

    ~5 min

    Tip: Be careful when handling the hot pork.
  5. 5

    Strain the braising liquid through a fine-mesh sieve into a separate bowl, discarding any solids. Return the strained liquid to the pot. Straining removes any unwanted bits and pieces, resulting in a smoother, more refined sauce.

    ~5 min

    Tip: Be careful handling the hot liquid.
  6. 6

    Bring the sauce to a simmer over medium heat. Add rice vinegar and allow the sauce to reduce slightly, thickening to your desired consistency. The rice vinegar adds a touch of acidity that balances the richness of the sauce.

    ~5 min

    Tip: Taste the sauce and adjust seasonings as needed, adding more soy sauce for saltiness or brown sugar for sweetness.
  7. 7

    Return the shredded pork to the pot with the sauce and stir to coat. Simmer for another 5 minutes to allow the pork to absorb the sauce even more. This step ensures the pork is fully saturated with the delicious sauce.

    ~5 min

    Tip: Stir occasionally to prevent the pork from sticking to the bottom of the pot.
  8. 8

    While the pork is simmering, cook the noodles according to package directions. Drain the noodles and set aside. Cooking the noodles at this stage ensures they are ready when the pork is finished.

    ~10 min

    Tip: Don't overcook the noodles; they should be al dente.
  9. 9

    Divide the cooked noodles among bowls. Top with the caramelized pork and sauce. The warm noodles provide a comforting base for the flavorful pork.

    ~2 min

    Tip: Warm the bowls before serving to keep the noodles hot longer.
  10. 10

    Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy! The green onions and sesame seeds add a pop of freshness and visual appeal to the dish.

    ~1 min

    Tip: Add a drizzle of chili oil for an extra kick of heat.

How Do I Know It's Ready?

The pork is perfectly done when it is easily shredded with a fork and practically melts in your mouth.

Frequently Asked Questions

Yes, you can! Sear the pork as directed, then transfer it to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is tender.

Final Thoughts

I hope you enjoy making this Caramelized Pork Shoulder Noodle Bowls: Shiok! as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!