Can this dish appeal to those who dislike intensely porky flavours?

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Yes, it is described as a good fit for people who dislike intensely porky flavours
The seafood pork noodles at Duo Dining are specifically described as supremely sweet rather than intensely porky, because the broth is made with squid and prawns. Squid and prawns are said to impart a natural sweetness that gives the broth a “significantly sweeter edge” than a pure pork broth would. The dish is presented as the perfect bowl for people who do not enjoy an overly porky flavour profile.
The broth’s flavour is characterised as “sweet” rather than “porky”
The dish features squid and prawns alongside pork slices, liver, and barely-cooked minced pork in a clear broth. This seafood component is described as the reason the broth tastes notably sweeter than it would if it were only pork-based. The resulting bowl is described as golden brown-ish with a clear broth that leans strongly sweet rather than intensely porky.
It is positioned as an option for non-pork-flavour preferences
The noodles are described as counterintuitive in how they avoid a heavy pork taste, while still being recognisably pork noodles. For people who do not enjoy an overly porky flavour profile, the bowl is described as “the perfect bowl of pork noodles.” The appeal is therefore tied directly to the way the seafood sweetness changes the overall taste.
The dish is branded as “OUG Seafood Pork Noodles” in its new location
Duo Dining serves pork noodles by day and casual grill by night, and it brands its pork noodles as “OUG Seafood Pork Noodles.” The seafood-sweet broth is described as matching what the writer remembers from the storied OUG stall, including the smell of the bowl arriving “just as sweet.” The point is that the flavour profile is carried over, not replaced with a more pork-forward version.
The meal details reinforce the “sweet edge” impression
On a recent Saturday, the signature seafood pork noodles were priced at RM14.80, with an egg added for RM2. The writer describes the bowl as smelling as sweet as it did in OUG, and the broth as supremely sweet rather than intensely porky. That combination—seafood-based sweetness plus pork ingredients—supports the claim that the dish can appeal to those who dislike strongly porky flavours.

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Can this dish appeal to those who dislike intensely porky flavours?

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