Sweet Potato Coconut Pork Udon Bowls
A coconut broth thickened with sweet potatoes and served in big bowls loaded with shredded pork and udon noodles!
Servings: 4 bowls
Calories: 1184kcal
Equipment
Ingredients
Pork
- 1 pound boneless country style pork ribs
- 1 can coconut milk
- 2 tablespoons soy sauce
- 1/4 cup sambol chili paste
- 2 tablespoons rice vinegar
- 1 teaspoon salt
Broth
- 1 large onion diced
- 5 cloves garlic minced
- 3 inches ginger minced
- 1 large sweet potato peeled and diced
- 2 tablespoons rice vinegar
- 1 quart chicken stock
- 1 can coconut milk
- pinch to taste cumin
- pinch to taste curry powder
Soup
- 8 ounces mushrooms sliced
- 16 ounces udon noodles cooked according to package instructions rinsed and cooled.
- limes
- mint
Instructions
- Make the pork - mix the pork with the coconut milk, soy sauce, chili paste, vinegar, and salt in a baking dish. Cook at 300 for about 2 hours until the pork is fork tender. Shred the pork and keep it in the liquid until ready to use.
- Cook the onion with a little oil over medium heat until lightly browned on the edges. Add in the garlic, ginger, and sweet potato and cook another 3-5 minutes.
- Add in the vinegar and stir to combine. Scrape the pan to remove all the browned bits. Add in the stock, coconut milk, cumin, and curry. Bring to a simmer.
- Cook about 30 minutes until the sweet potato is soft. Blend smooth with a stick blender. If it feels gritty at all, simmer a bit more and blend again.
- Add in the mushrooms and simmer 5 minutes. Add in the pork and simmer another 5 minutes.
- Build a bowl with the noodles first, then ladle on the broth with some of the mushrooms and pork. Serve with mint and limes
Nutrition
Calories: 1184kcal | Carbohydrates: 119g | Protein: 46g | Fat: 63g | Saturated Fat: 45g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 2900mg | Potassium: 1539mg | Fiber: 14g | Sugar: 27g | Vitamin A: 8063IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 6mg