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Description
This is one of my families favorite dishes and my husbands favorite. It's not the healthiest of dishes by any means, but it sure is tasty. The ingredients and measures given, are just a base line. Basically, everything is to taste. I typically add more vegetables, especially if I'm making a larger batch. I also add more ham bullion/base, and soy sauce, adjusting here and there until it tastes just right. I hope you enjoy this recipe as much as my family does. Don't be afraid to add or remove things to suit you and your families tastes. Best wishes :)
Ingredients
US|METRIC
4 SERVINGS
- 1 Thick Porkchop, Thinly Sliced
- 12 Pieces Bacon, Chopped
- 1 TBSP EVOO
- 4 CUPS Water
- 1/8th TSP Ground Ginger
- 1/8th TSP Garlic Powder
- 1/4 Cup Soy Sauce
- 1 TBSP Rice Vinegar
- 1 Small Onion, Thinly Sliced
- 1/2 CUP Corn
- 1/2 CUP Carrots, Thinly Sliced
- Chicken Bullion/Base, Per Directions
- Ham Bullion/Base, To Taste
- Green Onion, For Garnish
- Sesame Seeds, For Garnish
- 4+ Packages Ramen Noodles, Discard Seasoning Packet
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Directions
- Slice the porkchop in very thin slices. The easiest way I've found to do this, is to slice the porkchop while it's still pretty frozen.
- Cut the bacon into small pieces. I prefer to use precooked bacon (less grease and time) but to each there own.
- Place the porkchop, bacon, and EVOO in a stockpot and cook until pork is cooked through.
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