Udon Noodles with Red Miso-Pear Glazed Pork, Braised Napa Cabbage and Rice Vinegar Cucumber

Instructions

1. 1

   1. In a bowl, mix the grated pear, red miso, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, honey, half of the garlic, and all of the ginger until thick. Add the pork strips and toss well. Marinate for 10 minutes in the refrigerator.

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   2. Meanwhile, prepare the cucumber: combine it with 2 tablespoons (30 ml) rice vinegar, 1 tablespoon (15 ml) soy sauce, and the mild chili flakes if using. Let it sit for 10 minutes so it can absorb the flavor.

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   3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon (15 ml) vegetable oil. Add the napa cabbage, the remaining garlic, 1/2 tablespoon (7 ml) sesame oil, and 60 ml (1/4 cup) water. Cook for 4 to 5 minutes, stirring, until the cabbage is tender but still juicy. Remove and keep warm.

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   4. In the same skillet, add the remaining 1 tablespoon (15 ml) vegetable oil. Cook the pork with all of its marinade for 6 to 8 minutes over medium-high heat, stirring often, until fully cooked and glossy. The thickest part of the pork should reach 145°F and 63°C.

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   5. Add the udon noodles to the skillet with the pork. Pour in the remaining 1/2 tablespoon (7 ml) sesame oil and stir-fry for 2 to 3 minutes so the noodles absorb the glaze and heat through.

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   6. Divide the udon and pork among four plates. Arrange the braised napa cabbage on the side and add the drained cucumber on top or alongside.

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   7. Finish with sliced scallions and toasted sesame seeds. Serve immediately.

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   8. If you want to keep the dish warm before serving, you can hold it in the oven at 200°F and 95°C for up to 10 minutes, loosely covered so it does not dry out.