This Week’s Recipe: Pork and Fried Noodles
Ingredients:
12 oz. wide egg noodles, cooked and drained
2 lbs. of country pork ribs, cut into about 2 inch pieces (take the large amounts of fat off)
½ cup butter
½ cup olive oil
One onion sliced thin in quarters
¼ cup butter
Spices:
- Granulated garlic powder
- Onion powder
- Cajun spices (no salt)
- Blackened spice
- Paprika
Directions:
In a small bowl mix together the spices. Coat each side of the pork with the seasonings and set aside.
Photo by Sue York/ladailypost.com In a non-stick fry pan, melt the butter and oil together.
Photo by Sue York/ladailypost.comFry on medium to medium-low the pork until cooked thru, but not dry.
Photo by Sue York/ladailypost.comTake out the pork from the pan and set aside. (*Leave all the juice in the pan.) Cover the meat with aluminum foil and keep warm in low oven. Add the 1/4 cup of butter to the fry pan. Fry the onion in the pork drippings until limp and starting to get golden.
Take the drained noodles and fry them in the pan with the pork drippings and onions. Gently, stir as needed.
Photo by Sue York/ladailypost.comServe as soon as the noodles are warmed and covered in the pork drippings.
Pork and Fried Noodles
Photo by Sue York/ladailypost.com