Udon with larb-style pork

hd4000    Agustus 12, 2020    Comment   

Udon with larb-style pork. Pork - I used chops, cut into strips. Mushrooms - I used cremini, chopped. Green Onion - Chopped, for garnish.

You're recipes always inspired and help me getting better. Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. There are also larb dishes that are made with fish or even mushrooms. You can have Udon with larb-style pork using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Udon with larb-style pork

1. It's 1 1/4 lbs of lean ground pork.
2. Prepare 1 of medium onion, thinly sliced.
3. It's 3 cloves of garlic, minced.
4. You need 1/2 cup of rice wine vinegar.
5. You need 4 tbsp of fish sauce.
6. It's 4 tbsp of packed brown sugar.
7. You need 1 of Thai chilli, finely sliced (optional).
8. Prepare 2-7 oz. of packages precooked udon noodles.
9. It's 2 of large stalks of kale, leaves stripped and chopped.
10. You need 1 of medium carrot, finely grated.
11. It's 2 stalks of celery, finely chopped.

You can find these udon at most Whole Foods, but say you can't make it to a Whole Foods or your Whole Foods is out of them (like mine was)? RECIPE BELOW: This stir fried Japanese Style Udon noodles with pork has a nice chewy texture and a tasty savory flavor. Korean Noodles with Black Bean Sauce (Jajangmyun)The Spruce. This is a simple pork belly udon noodle soup that you can make at home, comprised of a sensational broth, crave worthy Sumptuous pork belly (Trader Joe's makes a fully cooked version that makes this recipe a breeze.

Udon with larb-style pork instructions

1. Add a splash of veg oil to a large pan on medium-high heat. Crumble the pork into the pan and then don't touch it for 5 minutes. Seriously, you want to leave it alone so the meat can caramelize and start forming a crust. When the 5 minutes are up, use a wooden spoon to break the meat up further..
2. After an additional 5 minutes the pork should be pretty much cooked. Add the onion and garlic to the pan and turn down the heat to medium. Give the meat a stir every so often as you prep the sauce and noodles..
3. In a bowl, whisk together.the vinegar, fish sauce, sugar and chilli. Fill a medium pot with water and put it on high heat. When it comes to a boil, turn off the heat and drop in the udon..
4. Once the udon noodles break apart (about 2 minutes) drain and add them to the pan of meat along with the kale. Let cook 1 minute, just until the kale softens a bit. Stir in the carrot and celery..
5. Pour the sauce into the pan and toss everything together. It'll seem overly wet at first, but the noodles will drink up most of the sauce, which will also thicken into almost a glaze. Serve hot..

Quicker & sImpler than many Japanese-style dishes, but with full-on umami flavors. Larb, or laap as it's known in Laos, Thailand's answer to san choy bau, minus the lettuce cups. Complementing the spicy, aromatic and flavour-packed meat, larb traditionally comes with a side of cabbage, green beans and cucumber. The fresh vegetables are a much-needed cooling aid for when. Lanna Thai larb is similar to Isan larb in that it starts with minced meat, but from there, it diverges wildly.