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Crispy Pork Udon Bowl

The peanut sauce is super easy to make and creates such an appetizing entree.

Crispy Pork Udon BowlIngredients:
  • Vegetable oil for frying
  • 1 large red bell pepper - cleaned and cut into thin strips
  • 5 scallions - sliced into 1 inch pieces
  • 2 boneless pork chops - cut in half horizontally
  • Salt and pepper
  • 1/4 cup flour
  • 1 egg
  • 3/4 cup panko bread crumbs
  • Udon noodles - dry or fresh, cook according to package directions
  • Garnish - 1/3 Cup roasted peanuts and cilantro
Peanut Sauce:
  • 3/4 cup creamy peanut butter
  • 1/2 cup boiling water
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 T maple syrup
  • 2 tsp ginger - finely chopped
  • 2 garlic cloves - finely chopped
  • 1-2 tsp chili sauce
  • 1/4 tsp turmeric

To prepare the Peanut Sauce, in a small bowl whisk peanut butter with hot water. Add the remaining ingredients. Taste and adjust seasoning if needed. Set aside until ready to use.

In a large skillet over medium high heat, add 1 T oil. Cook the red bell pepper strips for 5-7 minutes. Add the scallions and cook for 2 more minutes. Place vegetables in a bowl, set aside.

Place pork halves in between plastic wrap or parchment. Using a mallet or rolling pin, pound each piece to about ½“ thick. Lightly salt and pepper each piece. Set up a breading station by lining up three shallow plates - flour in one, whisk an egg in the second dish and panko in the third. Using a set of tongs, coat each piece lightly with flour (shaking off excess), dip in the egg and then coat well with panko. Use the back of the tongs to press the meat firmly into the panko for a good coating. Continue until all meat pieces are coated.

Cook udon noodles and toss lightly with half of the peanut sauce. Keep warm.

Heat a large skillet over medium high heat, add 2 T oil. When hot, add the pork pieces and cook 3-5 minutes on each side until golden brown. Transfer to a paper towel.

To assemble, layer noodles in 4 bowls or plates, arrange vegetables next. Slice pork cutlets into thin strips and place on top of noodles and veggies. Serve with extra pea-nut sauce, cilantro and peanuts.

Serve with:

Kunde Family Winery Syrah

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