Pork and Tomatillo Udon

Ingredients

For 4 servings

• •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
• •0.6666666666666666 tasse chopped cilantro, plus leaves with tender stems for serving
• •Thinly sliced radishes (for serving)

Method

1. 1.Cook 1 lb. fresh udon or 8 oz. dried udon according to package directions; drain and set aside.
2. 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. 3.Divide udon among shallow bowls and top with thinly sliced radishes and cilantro leaves with tender stems.