Udon Noodles, Braised Pork, Peanut Sauce

thick noodles garnished with thin slices of green onion.

By: Chef JJ Johnson

5 hours

Total Servings: 6, Serving Size: 1 cup

intermediate

Ingredients

Pork:

1 small pork shoulder

udon 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.

Nutrients Per serving

Calories360
Fat23 g
Saturated Fat23 g
Cholesterol45 mg
Carbohydrates18 g
Protein 23 g
Fiber3 g
Sodium420 mg

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