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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, udon with larb-style pork. It is one of my favorites. 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.

Udon with larb-style pork is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Udon with larb-style pork is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook 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:
  1. Make ready 1 1/4 lbs lean ground pork
  2. Prepare 1 medium onion, thinly sliced
  3. Take 3 cloves garlic, minced
  4. Take 1/2 cup rice wine vinegar
  5. Make ready 4 tbsp fish sauce
  6. Get 4 tbsp packed brown sugar
  7. Get 1 Thai chilli, finely sliced (optional)
  8. Make ready 2-7 oz. packages precooked udon noodles
  9. Make ready 2 large stalks of kale, leaves stripped and chopped
  10. Take 1 medium carrot, finely grated
  11. Make ready 2 stalks 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. Lanna Thai larb is similar to Isan larb in that it starts with minced meat, but from there, it diverges wildly.

Steps 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.

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. 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)? Thai/Laos style mince pork salad recipe Larb! Sometimes it spells Larb, Laab, Laap.

So that is going to wrap it up with this special food udon with larb-style pork recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!