It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.
A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).
You with me?
This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking.
I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.
It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.
I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.
Udon and Spicy Pork – Serves 4
- 3/4 pound ground pork
- 1/4 red or green cabbage, chopped (should yield about 2 C)
- 1 bunch scallions, green and white parts, chopped
- Udon noodles (enough to serve four people)
- to taste, salt
- 2 T tamari/soy sauce/liquid aminos
- 1/4 t (or more like 1 t) Sriracha
- 3 T (or 1/4 C) red pepper jelly
- 2 T rice vinegar
- 1 T cornstarch
- 1/4 C cold water
- Crispy onions
- Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
- Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
- While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
- Top each bowl with some crispy onions (you know, the kind from a jar).