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Creamy Pork and Jalapeno Udon
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Creamy Pork and Jalapeno Udon

Udon noodles mixed with shredded pork, sauteed carrot and cabbage, and tart and spicy pickled jalapenos. The sauce is formed by mixing in sour cream.
Prep Time15 minutes
Cook Time15 minutes
pork baking3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American, Japanese
Servings: 2 people

Ingredients

  • 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

Instructions

  • 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.