Pork and Tomatillo Udon
- Total time
- 15 min
- servings
- 4 servings
- Dish type
- Other
Ingredients
Ingredients
- 1 lb fresh udon or 8 oz. dried udon
- 1 c. à soupe extra-virgin olive oil
- 1 lb ground pork
- 0,5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt
- 3 c. à soupe hoisin sauce
- 1,25 tasse store-bought tomatillo salsa (such as Sabor Mexicano)
- 2 c. à soupe unsalted butter
- 0,67 tasse chopped cilantro, plus leaves with tender stems for serving
- Thinly sliced radishes (for serving)
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Method
- 1
Cook 1 lb. fresh udon or 8 oz. dried udon according to package directions; drain and set aside.
- 2
Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 1 lb. ground pork and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; cook, breaking up meat into smaller pieces with a wooden spoon, until mostly cooked through, about 3 minutes. Add 3 Tbsp. hoisin sauce and cook until meat is coated and caramelized, about 2 minutes. Add 1¼ cups store-bought tomatillo salsa and cook, stirring, until combined and heated through, about 1 minute. Add 2 Tbsp. unsalted butter and reserved udon and cook, tossing to combine, about 1 minute. Remove from heat and mix in ⅔ cup chopped cilantro.
- 3
Divide udon among shallow bowls and top with thinly sliced radishes and cilantro leaves with tender stems.
Source : epicurious
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