Pork and Noodles and Salad w/ With Homemade Bacon Bits

This is one of the variations of my most common lunch recipe when I need something quick, easy, and nutritious.

1 quart canned pork broth (or 4 cups pork broth) from shanks or soup bones

~ 16/18 ounces of noodles to boiling broth
~ 1/2 cup frozen “uncrackled” cracklings (cracklings from lard making that aren’t cooked crisp)

When noodles are tender, mix in:
frozen veggies
~ 1/4 cup cheddar cheese

salt and pepper to taste

Served along side is CGF mixed garden lettuce with CGF homemade bacon bits sprinkled on top


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