Crispy Pork Udon Bowl
Ingredients:
- 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
- 1/4 cup flour
- 1 egg
- 3/4 cup panko bread crumbs
- Udon noodles - dry or fresh, cook according to package directions
- Neutral oil, for frying
- Cilantro garnish
- 1/3 cup roasted peanuts - chopped for garnish
Peanut Sauce:
- 1/2 cup boiling water
- 3/4 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 T maple syrup
- 1 tsp ginger - finely chopped
- 2 garlic cloves - finely chopped
- 1-2 tsp chili sauce
- 1/4 tsp turmeric
Preparation:
Make the Peanut Sauce first. In a small bowl, whisk peanut butter with hot water. Add the remaining ingredients. Taste and adjust if needed. Set aside until ready to use.
In a large skillet over medium high heat, cook the bell pepper slices for 5-7 minutes. Add the scallions and cook for 2 more minutes. Place the cooked 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 1/2-1/4 inch thick. Lightly salt 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 - using the back of the tongs to press the meat firmly into the panko for a good coating. Continue with the other three pieces of meat.
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. Repeat as necessary
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 peanut sauce, cilantro and peanuts.