Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Peel and mince shallot. Peel ginger, then grate. Rough chop peanuts. Rip cilantro sprigs in half leaving stems on. Slice Thai chiles in half lengthwise; remove seeds using a spoon and discard along with stem. Dissolve vegetable broth base in 4 cups water. Slice lime into eight wedges.

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Step 2: SAUTE AROMATICS

Heat 1 Tbsp. oil in large pot. Sauté shallot, ginger, cardamom seeds, star anise, and cinnamon until fragrant and golden brown, about 2-3 min.

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Step 3: MAKE BROTH

Add dissolved vegetable broth, Thai chilis, and a pinch of salt and pepper to the large pot. Bring to a boil, reduce to a simmer for 8-10 min. While broth simmers begin to sear pork chops (Step #4).

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Step 4: SEAR THE PORK CHOPS

Heat 1 Tbsp. oil in medium pan over medium-high heat. Season pork chops with salt and pepper. Sear until golden brown, about 4 min on each side. Transfer to a cutting board and slice thinly. Note: At this time the pork is not fully cooked.

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Step 5: COOK THE NOODLES

Strain broth into a large bowl; discard spices and chilies. Return broth to pot and bring to boil. Add pork slices and udon noodles. Simmer for 10-12 min until noodles and pork are cooked through. The USDA recommends cooking pork to an internal temperature of 145º degrees.

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Step 6: PLATE YOUR DISH

Divide bean sprouts between two bowls. Add broth, pork and noodles on top. Garnish with cilantro sprigs, peanuts and a squeeze of lime. Enjoy!