Spaghetti With BBQ Pork & Veggies Recipe

Name: Spaghetti With BBQ Pork & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork, partially frozen then thinly sliced; 3 scallions, minced; 2 garlic cloves, minced; 1 -3 jalapeno pepper, minced; 2 teaspoons sugar; 2 tablespoons Worcestershire sauce; 1 lime, juice of, only; salt and pepper (to taste); 3 carrots, grated; 1 (8 ounce) package spaghetti; 2 tablespoons oil; 12 head romaine lettuce, shredded; 12 cucumber, peeled, seeded and thinly sliced; 12 bunch cilantro; 12 bunch mint; ¼ cup roasted peanuts, roughly chopped; 1 cup butter, melted

Servings: persons

1 lb pork, partially frozen then thinly sliced
3 scallions, minced
2 garlic cloves, minced
1 -3 jalapeno pepper, minced
2 teaspoons sugar
2 tablespoons Worcestershire sauce
1 lime, juice of, only
salt and pepper (to taste)
3 carrots, grated
1 (8 ounce) package spaghetti
2 tablespoons oil
12 head romaine lettuce, shredded
12 cucumber, peeled, seeded and thinly sliced
12 bunch cilantro
12 bunch mint
¼ cup roasted peanuts, roughly chopped
1 cup butter, melted

1
In a large bowl, mix together the pork, shallots or scallions, garlic, peppers, sugar, Worcestershire sauce, lime juice, salt and pepper.
2
Set aside to marinate for 15-30 minutes.
3
Bring a large saucepan of water to boil.
4
Add the carrots and blanch for about 30 seconds.
5
Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking.
6
Place the spaghetti in boiling water for 10 minutes until cooked through.
7
Drain, rinse in cold water and set aside.
8
Heat the oil in a saute pan or wok over medium-high flame.
9
Remove the pork from its marinade and saute quickly until just cooked through, about 2 minutes.
10
Remove from heat.
11
Add equal amounts of the carrots and lettuce to each 2 or 3 deep serving bowls.
12
Place equal amounts spaghetti on top of the vegetables.
13
Then place a spoonful of pork on top of the noodles to cover them about 1/3 of the way.
14
Place the sliced cucumber neatly over another 1/3 of the noodles.
15
Finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles.
16
Sprinkle peanuts over each dish and serve with melted butter to pour over the noodles to taste.

1412

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb pork, partially frozen then thinly sliced, 3 scallions, minced, 2 garlic cloves, minced, 1 -3 jalapeno pepper, minced, and more.

Yes, Spaghetti With BBQ Pork & Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With BBQ Pork & Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions