Recipe: Udon with larb-style pork

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

Grilled pork baby back ribs+vegetables salad mukbang ang sarap! I used Sanuki Udon noodles which have a pleasantly firm texture when cooked al dente. The soup has a deep almost indescribable savory flavor met I know it's not every day you have Japanese braised pork laying around, but to be honest, I actually made the pork last night with the intent to make this. You can have Udon with larb-style pork using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Udon with larb-style pork

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

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. A super easy and super gratifying recipe for Instant Pot pork belly to make shortcut ramen with udon noodles.

Udon with larb-style pork step by step

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 have been wanting to share this recipe for ramen-style pork belly with you for, oh, two years and a half, ever since I made it for the first time, using Camille Oger's excellent directions in her. Unlike Isan larb, this is a darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a rich, thick sauce By this late stage in the game, everybody knows what Isan-style larb is, right? It's the Northeastern Thai salad made with minced meat, flavored with dried. In a dry wok or pan over low heat, toast the rice grains, stirring Serve your pork larb with coconut rice or plain white rice! Also check out our Chicken Larb recipe, if We're Bill, Judy, Sarah, and Kaitlin- a family of four cooks sharing our home-cooked and restaurant-style.

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