Udon with larb-style pork. Pork - I used chops, cut into strips. Mushrooms - I used cremini, chopped. Green Onion - Chopped, for garnish.

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I used Sanuki Udon noodles which have a pleasantly firm texture when cooked al dente. The soup has a deep almost indescribable savory flavor met I know it's not every day you have Japanese braised pork laying around, but to be honest, I actually made the pork last night with the intent to make this. Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. We can prepare Udon with larb-style pork using 11 ingredients and 5 actions. Below is just how you prepare.

Ingredients of Udon with larb-style pork

Guidelines. 1 1/4 lbs of lean ground pork.
Instructions. 1 of medium onion, thinly sliced.
Directions. 3 cloves of garlic, minced.
Instructions. 1/2 cup of rice wine vinegar.
Directions. 4 tbsp of fish sauce.
Step by step. 4 tbsp of packed brown sugar.
Guidelines. 1 of Thai chilli, finely sliced (optional).
Guidelines. 2-7 oz. of packages precooked udon noodles.
Detaile. 2 of large stalks of kale, leaves stripped and chopped.
Instructions. 1 of medium carrot, finely grated.
Guidelines. 2 stalks of celery, finely chopped.

There are also larb dishes that are made with fish or even mushrooms. 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.

How To Make Udon with larb-style pork

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..
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..
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..
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..
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..

Unlike Isan larb, this is a darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a rich, thick sauce By this late stage in the game, everybody knows what Isan-style larb is, right? It's the Northeastern Thai salad made with minced meat, flavored with dried. 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)? 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.

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