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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, udon with larb-style pork. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pork - I used chops, cut into strips. Mushrooms - I used cremini, chopped. Green Onion - Chopped, for garnish. Red Wine - You'll want to use a dry red like: Cabernet Sauvignon, Pinot Noir, Zinfandel or Merlot.

Udon with larb-style pork is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Udon with larb-style pork is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook udon with larb-style pork using 11 ingredients and 5 steps. Here is how you can achieve that.

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

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. 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)? Larb, or laap as it's known in Laos, Thailand's answer to san choy bau, minus the lettuce cups.

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.

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)? 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. Larb Muang Moo (Northern Thai-Style Chopped Pork Salad).

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