Ingredients
Pork:
1 small pork shoulderUdon noodles, or thick wheat noodles
Edamame, hulled, and blanched
West African Peanut Sauce:
1 white onions, diced
1 carrots, diced
1 tomato, diced
1 bay leaves
1 tablespoons cumin
1 peeled garlic clove, diced
1/2 bunch cilantro
1 lemon
3 celery stalks, diced
1 quart peanut butter
1 gallon of pork or veal stock
3 bird’s eye or Thai chili
½ cup tomato paste
Directions
For pork, use a classic braise to cook thoroughly. Cool pork and pull apart.
For udon noodles, cook according to package directions. Lightly toast peanut butter in a dry skillet over medium heat, until the oils come out.
For peanut sauce, in a large sauce pan, sauté all vegetables. Toast the cumin. Add the tomato paste and toasted peanut butter. Add the stock and simmer over medium heat for 45 minutes. After 45 minutes, blend all the ingredients.
In a large skillet, combine peanut sauce, braised and pulled pork and udon noodles. Combine all ingredients and toss. Serve immediately.
For udon noodles, cook according to package directions. Lightly toast peanut butter in a dry skillet over medium heat, until the oils come out.
For peanut sauce, in a large sauce pan, sauté all vegetables. Toast the cumin. Add the tomato paste and toasted peanut butter. Add the stock and simmer over medium heat for 45 minutes. After 45 minutes, blend all the ingredients.
In a large skillet, combine peanut sauce, braised and pulled pork and udon noodles. Combine all ingredients and toss. Serve immediately.
Recipe courtesy of Chef JJ Johnson
Nutrition information per serving:
Calories: 360
Fat: 23g
Saturated fat: 6g
Cholesterol: 45mg
Carbohydrates: 18g
Protein: 23g
Fiber: 3g
Sodium: 420mg