Food on the Hill: Pork and Fried Noodles

This Week’s Recipe: Pork and Fried Noodles
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
  • Granulated garlic powder
  • Onion powder
  • Cajun spices (no salt)
  • Blackened spice
  • Paprika
In a small bowl mix together the spices. Coat each side of the pork with the seasonings and set aside.
Photo by Sue York/
 In a non-stick fry pan, melt the butter and oil together.
Photo by Sue York/
Fry on medium to medium-low the pork until cooked thru, but not dry.
Photo by Sue York/
Take 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/
Serve as soon as the noodles are warmed and covered in the pork drippings.
Pork and Fried Noodles
Photo by Sue York/
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