Pork Long Rice Recipe Hawaii: Island-Style Noodle Comfort with Ginger and Green Onion

This Hawaiian-style noodle dish brings genuine island comfort to your table with its simple yet deeply satisfying flavors.

I developed this recipe after testing multiple versions to capture the authentic taste of local long rice—a dish beloved in Hawaii for its tender noodles and savory pork broth. The ginger and green onion add just the right brightness to balance the richness.

The process is straightforward: simmer pork with aromatics, then cook the noodles directly in the broth for maximum flavor. The result is a bowl of comfort that feels like a warm embrace, perfect for family gatherings or quiet evenings.

Serve it steaming hot with a sprinkle of green onions for a taste of aloha at home.

Ingredients for Pork Long Rice Recipe Hawaii

These simple ingredients create that authentic island comfort you’ve been craving.

The pork shoulder is key here—look for well-marbled pieces at your local butcher or Costco for the best texture. Long rice noodles (cellophane noodles) are in the Asian aisle at most supermarkets. Fresh ginger and green onions are non-negotiable for that bright, authentic flavor. If you’re near an Asian market, they’ll have the best selection of noodles and aromatics (plus, it’s a fun trip).

No Shaoxing wine? Dry sherry works in a pinch. Can’t find long rice noodles? Substitute with vermicelli or rice sticks—just soak them first. Vegetable broth can replace chicken broth if you’re cooking for vegetarians. The shiitake mushrooms add depth, but cremini or white button mushrooms work too. Fresh ginger is ideal, but ground ginger at half the amount gets you close.

This dish reheats beautifully—tastes even better the next day. Store in the fridge for up to 4 days, or freeze for 3 months. The noodles soak up the broth over time, so add a splash of water when reheating (worth the extra minute).

Step-by-Step Instructions for Pork Long Rice

Here’s the method I use for this comforting dish that’s easier than it looks.

Step 1: Brown the Pork Shoulder

Heat a large pot over medium-high heat. Add the 1.5 lb pork shoulder pieces and cook for 5-7 minutes, stirring occasionally, until they’re golden brown on all sides. You’ll know it’s ready when the meat develops a light crust and releases easily from the pot.

This browning step builds a flavor foundation that makes the entire dish taste richer. Don’t skip it, even though it might seem like an extra step. The caramelized bits at the bottom of the pot will dissolve into the broth later, adding depth to the final result.

Step 2: Build the Flavor Base

Add the 3 tbsp ginger root, 4 cloves garlic cloves, 4 whole shiitake mushrooms, 1 cup green onions (white parts), 2 tbsp Shaoxing wine, 0.33 cup soy sauce, 1 tsp salt, and 0.5 tsp black pepper to the pot. Stir everything together and cook for 2-3 minutes until the aromatics become fragrant.

The ginger and garlic will start to sizzle and release their incredible scent—that’s your signal they’re ready. The shiitake mushrooms will begin to soften and absorb all the delicious flavors in the pot. This is where the magic starts to happen.

Step 3: Simmer with Broth and Noodles

Pour in the 6 cups chicken broth and bring to a boil. Once boiling, add the 8 oz long rice noodles and stir to ensure they’re submerged in the liquid. Reduce heat to medium-low and let it simmer uncovered for 15-20 minutes.

The noodles will transform from hard and translucent to soft and opaque as they absorb the flavorful broth. Stir occasionally to prevent sticking and ensure even cooking. The pork should be tender and the broth slightly reduced by the time the noodles are done.

Step 4: Finish and Serve

Once the noodles are cooked through and the pork is fork-tender, turn off the heat. Stir in the 1 tbsp sesame oil and the green parts of the 1 cup green onions. Taste and adjust seasoning if needed—you might want a bit more salt depending on your broth.

Let it sit for 5 minutes off the heat to allow the flavors to meld together. The sesame oil adds a final layer of aroma, while the green onion tops bring a fresh, vibrant finish to the dish. Serve hot in bowls, making sure each serving gets plenty of pork, noodles, and that delicious broth.

Health Benefits of This Dish

Rich in Protein

This dish delivers a solid protein punch from the 1.5 lb pork shoulder, with each serving providing about 30 grams of protein. Protein is essential for muscle repair and keeps you feeling full longer. I love how hearty this meal is without feeling heavy.

Gut-Friendly Ginger

The 3 tbsp fresh ginger isn’t just for flavor—it’s packed with gingerol, a compound known for its anti-inflammatory and digestive benefits. It’s been a go-to in my kitchen for soothing upset stomachs, especially after rich meals. 💪

Low in Fat

Despite its rich taste, this dish is relatively low in fat. The pork shoulder’s fat renders during cooking, and the broth-based preparation keeps it light. A serving contains only about 10 grams of fat, mostly the healthy kind.

Noodle Energy

The 8 oz long rice noodles provide slow-digesting carbohydrates, offering steady energy without spiking blood sugar. They’re also gluten-free, making this dish suitable for those avoiding gluten. Perfect for sustained energy throughout the day.

Immune-Boosting Aromatics

Garlic and green onions bring more than flavor—they’re loaded with antioxidants and vitamin C. The 4 cloves garlic and 1 cup green onions help support your immune system, especially during cold months. 💛

Hydrating Broth

The 6 cups chicken broth base keeps you hydrated while adding minimal calories. It’s a great way to increase fluid intake, especially for those who struggle to drink enough water. Plus, it’s soothing on the throat and digestive system.

Frequently Asked Questions