Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, udon with larb-style pork. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pork - I used chops, cut into strips. Mushrooms - I used cremini, chopped. Green Onion - Chopped, for garnish. Red Wine - You'll want to use a dry red like: Cabernet Sauvignon, Pinot Noir, Zinfandel or Merlot.

Udon with larb-style pork is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Udon with larb-style pork is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Prepare 1 1/4 lbs lean ground pork
2. Take 1 medium onion, thinly sliced
3. Make ready 3 cloves garlic, minced
4. Take 1/2 cup rice wine vinegar
5. Prepare 4 tbsp fish sauce
6. Get 4 tbsp packed brown sugar
7. Make ready 1 Thai chilli, finely sliced (optional)
8. Take 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

In a dry wok or pan over low heat, toast the rice grains, stirring Serve your pork larb with coconut rice or plain white rice! Also check out our Chicken Larb recipe, if We're Bill, Judy, Sarah, and Kaitlin- a family of four cooks sharing our home-cooked and restaurant-style. 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.

Steps 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.

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. 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.

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