Recipe: Tasty 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.

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

So let's have a quick moment of silence for delivery noodles. Once you learn to make this simple, versatile, easily adaptable pork udon (you can swap shiitake or crimini mushrooms to make it vegetarian), your Seamless spending will get significantly smaller. Place the pork belly, fat side up, in the pan. Brush with the olive oil and season with salt and pepper.

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..

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. Gone is the hot-sour-sweet balance you find in Isan-style larb.