Pork Suey Recipe

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Pork Suey

Deborah English


This recipe has been in my family since my Great Grandmother.
She ran a boarding house and this was one of her dinner casseroles she served.

pinch tips: Flour, Eggs & Breading Techniques


1 medium
pork roast cooked and shredded (reserve all the pork broth)
2 jar(s)
sliced pimentos
2 large
green bell peppers diced
3 or 4 c
sharp cheddar cheese (shredded)
1 large
onion (diced)
salt and pepper to taste.
garlic powder to taste
1 pkg
extra wide egg noodles

Directions Step-By-Step

1 Rub roast with salt pepper and garlic powder.

2 Place pork roast in dutch oven.

3 Cover with water until roast is completely covered.

4 Bring to a boil and then turn down to simmer and cover with lid.

5 Cook until pork is done and fall off the bone tender.

6 Drain the roast... reserving all the broth into another pot.

7 Shred the pork with a fork ... sit aside.

8 In the pot with the reserved broth, add the bell peppers, onions, and pimentos.

9 Bring to a boil again and add the extra wide egg noodles.

10 Cook until noodles are done and drain noodles and vegetables.

11 In a 9X13 casserole dish layer:
Noodles with vegetables...Pork roast...and cheddar cheese

12 Repeat layers until dish is filled.

13 bake in oven til hot and bubbly

14 let stand and cool for 15 minutes before cutting.

About this Recipe

Course/Dish: Pork