Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, udon with larb-style pork. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Udon with larb-style pork is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Udon with larb-style pork is something which I’ve loved my entire life. They are nice and they look fantastic.
Pork - I used chops, cut into strips. Mushrooms - I used cremini, chopped. Green Onion - Chopped, for garnish.
To get started with this recipe, we must prepare a few components. You can have udon with larb-style pork using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Udon with larb-style pork:
- Prepare 1 1/4 lbs lean ground pork
- Get 1 medium onion, thinly sliced
- Prepare 3 cloves garlic, minced
- Make ready 1/2 cup rice wine vinegar
- Take 4 tbsp fish sauce
- Get 4 tbsp packed brown sugar
- Take 1 Thai chilli, finely sliced (optional)
- Make ready 2-7 oz. packages precooked udon noodles
- Get 2 large stalks of kale, leaves stripped and chopped
- Get 1 medium carrot, finely grated
- Take 2 stalks celery, finely chopped
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. 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:
- 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.
- 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.
- 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.
- 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.
- 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.
The fresh vegetables are a much-needed cooling aid for when. 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)? Lanna Thai larb is similar to Isan larb in that it starts with minced meat, but from there, it diverges wildly. Gone is the hot-sour-sweet balance you find in Isan-style larb. Instead, you find a much darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a.
So that’s going to wrap this up with this exceptional food udon with larb-style pork recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
