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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, udon with larb-style pork. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Udon with larb-style pork is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Udon with larb-style pork is something that I have loved my entire life.

Grilled pork baby back ribs+vegetables salad mukbang ang sarap! Pork - I used chops, cut into strips. Mushrooms - I used cremini, chopped.

To begin with this recipe, we must first prepare a few components. You can have udon with larb-style pork using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Udon with larb-style pork:
  1. Make ready 1 1/4 lbs lean ground pork
  2. Make ready 1 medium onion, thinly sliced
  3. Take 3 cloves garlic, minced
  4. Get 1/2 cup rice wine vinegar
  5. Take 4 tbsp fish sauce
  6. Make ready 4 tbsp packed brown sugar
  7. Make ready 1 Thai chilli, finely sliced (optional)
  8. Get 2-7 oz. packages precooked udon noodles
  9. Take 2 large stalks of kale, leaves stripped and chopped
  10. Take 1 medium carrot, finely grated
  11. Get 2 stalks celery, finely chopped

The fresh vegetables are a much-needed cooling aid for when. 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 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)?

Instructions 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.

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. In Thai language, larb is in the category of salad. Often enjoyed with beer–ask an alcoholic in Thailand what food they like with a strong Thai lager beer Perhaps the most common is larb gai (chicken) or pork.

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