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Pork Yaka Mein a la Dug

Pork Yaka Mein a la Dug


"My spin on 'yaka mein soup' with pork and bok choy. It's a family favorite (for our gluten-free family). Everyone from my 5-year-old to my wife and I can't get enough, especially on a cold or grey day. This recipe generally makes enough for us to have two meals for five people with some lunches left over. Serve with condiments including crushed red pepper flakes, Parmesan cheese, and lime wedges."
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8 h 45 m servings 321 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1270 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the pork roast into a slow cooker, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.
  2. Mix in bouillon cubes, seasoned salt, Cajun seasoning, onion powder, and butter.
  3. Set cooker on Low and cook until the meat has fallen off the bone, 8 to 10 hours.
  4. Remove the meat from the broth and shred the pork with two forks; set the meat aside.
  5. Strain the broth through a fine-mesh strainer, discarding the bones; pour broth into a large pot and bring to a boil. Reduce heat to low and stir the shredded pork back into the broth.
  6. If desired, skim excess fat from broth with a large spoon.
  7. Stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water. Set aside remaining cilantro leaves for garnish. Simmer the soup while you prepare the rice noodles.
  8. Place rice noodles into a large bowl and cover with very hot tap water. Stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes. Drain the noodles.
  9. To serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. Sprinkle with reserved cilantro, crushed red pepper flakes, and Parmesan cheese to taste; serve with lime wedges.


  • Cook's Note:
  • If you are only planning on eating half, only prepare one package of the rice noodles. Freeze or store your soup and use the other rice noodles then. They don't store so well.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 2
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This was definitely worth the try, and we will be making it again. Such an interesting blend of flavors. My wife thought it was a 5-star, but I was closer to 4.5 since it needed more vegetables ...

Didn't have bok choy, subbed celery instead.

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