Udon with larb-style pork
Udon with larb-style pork

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, udon with larb-style pork. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pork - I used chops, cut into strips. Mushrooms - I used cremini, chopped. Green Onion - Chopped, for garnish.

Udon with larb-style pork is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Udon with larb-style pork is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have udon with larb-style pork using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Udon with larb-style pork:
  1. Take 1 1/4 lbs lean ground pork
  2. Prepare 1 medium onion, thinly sliced
  3. Get 3 cloves garlic, minced
  4. Make ready 1/2 cup rice wine vinegar
  5. Get 4 tbsp fish sauce
  6. Take 4 tbsp packed brown sugar
  7. Get 1 Thai chilli, finely sliced (optional)
  8. Get 2-7 oz. packages precooked udon noodles
  9. Take 2 large stalks of kale, leaves stripped and chopped
  10. Get 1 medium carrot, finely grated
  11. Take 2 stalks celery, finely chopped

I'm relatively new to the world of Larb, and if you're also a newcomer, allow me to explain what it is. Korean Noodles with Black Bean Sauce (Jajangmyun)The Spruce. 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.

Instructions to make Udon with larb-style pork:
  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.

I made similar hotpot-style noodle soup as well, regularly during winter the past few months. 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)? Cut the pork into thin strips and marinate in some of the soy sauce. Trim spinach, rinse and spin dry. Heat the oil in a wok or deep frying pan and stir-fry the pork with the bean sprouts over high heat.

So that is going to wrap this up with this special food udon with larb-style pork recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!