BBQ Pork Udon with a few pics

Discussion in 'Pork' started by chisoxjim, Jan 6, 2010.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Had some chicken stock that I tuned up with some thinly sliced carrots, some celery, some garlic, some celry leaves, and some white onion. Simmered it for about 15 minutes. Also had some leftover BB rib meat i pulled off some ribs 2 weeks ago i had tossed in the freezer. Also had some frozen Udon noodles I bought from the asian market this past week.

    Became a great cold winter night soup.

    Udon noodles are thick, supple, meaty noodles, perfect for broth. They only take 1 mintue in boiling water from their frozen state.

    I ladeled out the broth, topped with noodles, topped with the bbq pork meat, and then some green onion. I also added some soy sauce, and Shark brand siracha sauce(I prefer it to Rooster Brand). Made for a dish that packed some heat, some smokey kick from the pork, chewy noddles, and some crunh from the veggies. Ill do this one again for sure.









    thanks for looking at my quick Tuesday dinner.
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Boy that sure sounds good Jim and looks good too
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    I was sweating after that bowl. all the siracha, and piping hot broth.
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is one of the things I thought was good - I love a good bowl that makes you sweat like that - [​IMG]
     
  5. That looks pretty tasty. Have you ever had Pho? Its a Vietnamese dish (one of the national dishes of Vietnam if I remember correctly) similar to that. It has thin rice noodles instead of Udon. Nothing beats it on a cold day! I get it a lot since I live in Denver and have a lot of authentic foreign cuisine. Basically a broth (most do chicken or beef), with rice noodles, thinly sliced rare flank(is what I prefer), veggies, and the optional cilantro, sprouts, onion, jalapeno, lime, basil, and soy/chili/siracha sauces. Delicious.
     
  6. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good!
     
  7. treegje

    treegje Master of the Pit

    Wow excellent job, that had to be good [​IMG]
     
  8. deltadude

    deltadude Master of the Pit OTBS Member

    Looks and sounds great.

    I am going to expand my pantry to include some asian basics including, noodles and 5 or 6 basic sauces (i.e. oyster sauce). Making quick one pot or wok meals that include protein, starch, veggie, cooked in a healthy way, is such a nice solution for quick meals if you have the stuff on hand.
     
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeeeet!
    [​IMG]
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I really like Pho, that rich broth, I like the one with the thin sliced rare beef, and really like adding the veggies you mention.
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    sounds like a good plan, and those dishes make a good use for any smoked leftovers, especially pork.
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It looks delicious...[​IMG]
     
  13. rickw

    rickw Master of the Pit OTBS Member

    I have a question. Whens the restaurant opening Jim? [​IMG] The soup looks great.
     
  14. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks rick,

    I often have thought about opening a restaurant, not necissarily a bbq one, but the long hours are the major deterrent(I was a line cook for many years). With that said I know one succesfull restaurant out by me that is open only Thurs-Sunday. Thursday - Saturday for dinner only, and Sunday for lunch only. I could handle something like that, and maybe still keep a "day job".
     
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    gonna piggyback on this thread and not start a new one.

    Did a really nice batch of udon noodles with bbq pork tonight. I had some smoked turkey stock that had been in the freezer since t-day. I brought that to a simmer with some parsley smashed garlic cloves, green onion, sliced carrots, bb rib meat cut off the bone, and then the bones themselves. Simmered, and added salt, black pepper, ground ginger, soy sauce, and sriracha.

    Rich, hot, tender, with chunks of bbq. great dish, now a regular on my menu.





    thanks for looking at this update.
     
  16. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    He-ll yeah!!!!!! I guess since Im in Singapore at the moment I will now have to go get Udon for dinner or lunch...BUT!!!! since it wont have your smoked pork in it wont be the same but might as well...they have good nodles here...Nice job brother!!!!!
     
  17. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks man.

    i bet the food is great there, enjoy.
     

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