The idea for this recipe was born out of many ideas coming together. I was craving noodles like I am about 97% of my waking life, so that was my starting point. The other things it is inspired by are a pulled pork sandwich with cole slaw, beef stroganoff, and a chain restaurant dish I used to eat that was pasta in a cream sauce with pickled jalapenos. These weird cravings all came together last week to form this unique pasta dish that I absolutely loved and completely devoured.
Creamy Pork and Jalapeno Udon
- 1.5 pounds bone-in country style pork ribs
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1/4 cup chile paste sambol
- 1/2 cup water
- 2 cloves garlic peeled
- 12 ounces dried udon noodles
- 1 cup julienne or spiralized carrot
- 1 cup thinly sliced cabbage
- 1 cup pickled jalapenos with juices
- 1/2 cup Sour Cream
- Add the pork to a baking dish with the rest of the pork ingredients and a pinch of salt. Bake at 325 for 3 hours until tender. Remove from the oven and shred, discarding bones. Spoon a little of the cooking liquid into the pork to keep it juicy but try to avoid adding excess fat.
- Boil the noodles in salted water until tender. Reserve 1/2 cup of the cooking liquid. Strain.
- Cook the carrot and cabbage in a very hot pan with a little vegetable oil to brown the edges of the veggies. About 5 minutes.
- Stir in the jalapenos with juices, pork, cooked noodles, and half the reserved udon cooking liquid. Cook about 3 minutes.
- Remove from heat and allow to cool for 2 minutes. Stir in the sour cream to coat and combine. Serve with chile flakes.