Udon Noodles with Red Miso-Pear Glazed Pork, Braised Napa Cabbage and Rice Vinegar Cucumber
A comforting and original Asian-inspired dish with stir-fried udon, pork strips glazed with red miso and fresh pear, tender braised napa cabbage, and rice-vinegar cucumber for a crisp contrast.
Ingredients
- 400 g cooked udon noodles (separados with the manos si vienen compactos)
- 450 g pork loin (cut in strips finas)
- 180 g firm pear (grated or crushed)
- 45 g red miso (for the glaseado)
- 45 ml soy sauce (divided)
- 45 ml rice vinegar (divided)
- 30 ml honey (for equilibrar the glaseado)
- 15 ml toasted sesame oil (divided)
- 30 ml vegetable oil (divided)
- 12 g garlic (chopped fino)
- 15 g fresh ginger (grated)
- 350 g napa cabbage (cut in strips)
- 200 g cucumber (en medias lunas finas)
- 40 g scallions (sliced finas)
- 12 g sesame seeds (tostadas)
- 60 ml water (for afinar the sauce)
- 2 g mild chili flakes (optional)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
7. Finish with sliced scallions and toasted sesame seeds. Serve immediately.
- 8
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.
Chef tips
For a deeper glaze, marinate the pork for 20 minutes instead of 10. Use a ripe but firm pear so it adds sweetness without making the sauce watery.
Substitutions
You can substitute the pork loin with boneless chicken thigh strips. If napa cabbage is unavailable, use Swiss chard or tender green cabbage. Udon can be replaced with similar thick wheat noodles.
