Creamy Pork and Jalapeno Udon

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.
I first cooked the pork down in some soy sauce, sesame oil, rice vinegar, and chile paste.
Cabbage and carrot is cooked briefly to brown and soften.
Then the pork, noodles, and jalapenos are added.
Remove from heat and stir in the sour cream.
So good.  Creamy, spicy, and a nice sour kick from the jalapenos.
 The sauce from the pork ads a real deep flavor to the whole dish, but the sour cream cools everything down.

Creamy Pork and Jalapeno Udon

  • Pork
  • 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
  • Noodles
  • 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

Instructions

  1. 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.
  2. Boil the noodles in salted water until tender. Reserve 1/2 cup of the cooking liquid. Strain.
  3. 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.
  4. Stir in the jalapenos with juices, pork, cooked noodles, and half the reserved udon cooking liquid. Cook about 3 minutes.
  5. Remove from heat and allow to cool for 2 minutes. Stir in the sour cream to coat and combine. Serve with chile flakes.