PORK NOODLES BON APPETIT RECIPES

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PEANUT RICE NOODLES WITH PORK RECIPE - BON APPETIT



Peanut Rice Noodles with Pork Recipe - Bon Appetit image

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. In a major way.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 oz. regular-width rice stick noodles
¼ cup smooth natural peanut butter
¼ cup soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. crushed red pepper flakes
1 Tbsp. vegetable oil
1 lb. ground pork
1 1½" piece ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Steps:

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  • Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  • Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

BRAISED SPICED PORK WITH CAO LAU NOODLES RECIPE - BON APPETIT



Braised Spiced Pork with Cao Lau Noodles Recipe - Bon Appetit image

Fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes make this Vietnamese noodle dish delicious.

Provided by David Tanis

Yield 6 Servings

Number Of Ingredients 20

2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili paste (such as sambal oelek)
2 teaspoons kosher salt
2 teaspoons sugar
1½ teaspoons Chinese five-spice powder
1 pound boneless pork shoulder (Boston butt), halved
1 pound skin-on pork belly, halved
2 tablespoons vegetable oil
6 garlic cloves, finely chopped
½ cup plus 1 Tbsp. vegetable oil
4 wonton or egg roll wrappers, cut into 4 squares
Kosher salt
1 pound dried wide rice noodles
8 oz. mung bean sprouts (about 2 cups)
1 Fresno chile, with seeds, sliced
1 lime, cut into wedges
Mixed fresh tender herbs (such as mint, cilantro, and Thai basil), hot chili paste (such as sambal oelek; for serving)

Steps:

  • Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
  • Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.
  • Pour off all but 1 Tbsp. fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1–1½ hours. Let cool in liquid.
  • DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.
  • Heat ½ cup oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
  • Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 Tbsp. oil; set aside. (Keep pot of boiling water handy for reheating noodles.)
  • Remove pork from braising liquid and slice ¼” thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add ½ cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
  • Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.
  • Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.
  • DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.

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