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Japanese Udon Noodles ‘w’ Kurobuta Pork

Japanese Udon Noodles ‘w’ Kurobuta Pork

My Jude Jude is a fine diner. Fact! He’s the one that chooses the restaurants for us for family lunches and dinners. He loves eating out at restaurants, with the occasional smattering of the local hawker scene. He also loves to cook. The latter passion was something I actively encouraged of course but found over time that it also helped him be experimentation with food – he will always try something. But, that has set the stall out for his food expectation now whenever Wifey and I cook for him at home. Yeah, it needs to be special, AKA restaurant-like. And today was no different with his Japanese Udon Noodles ‘w’ Kurobuta Pork. He loves Japanese Udon noodles so much, and I had this pork defrosted and in the fridge and so created this.

That does also mean that this is #BillWallaceFriendly.

Let’s have a wee gander at Jude Jude’s lunch today;

Japanese Udon Noodles ‘w’ Kurobuta Pork

Japanese Udon Noodles 'w' Kurobuta Pork
As you can imagine I had one very happy six-year-old when he saw he had this for lunch this day.

Daddy-pedia time;

Did you know that this Heritage breed of pig, the famous Japanese Kurobuta or “black hog” pork comes from the famed Berkshire pig originally? Yes indeedy, Berkshire and Kurobuta are in effect the very same thing. The Japanese have bred the Kurobuta version of the Berkshire breed for increased fineness in the meat and better marbling. I’ll have that any day of the week thanks!!!

So the lucky little chap is getting the finer Japanese version today with his Japanese noodles to boot. He also got a special cooked Udon noodle. Boil in water for lunch for this six-year-old, no. It’s a special prep. Read on folks.

Enough for one very hungry six-year-old here;

  • 1x packet Udon noodles;
  • 300g Kurobuta pork collar;
  • 4 slices fresh lemon;
  • 4 snap peas;
  • 1x chicken stock cube;
  • 1 Tsp chicken stock concentrate;
  • 1 Tbsp Soya sauce;
  • Sea salt & cracked black pepper.

Here we go;

  1. In a small roasting tin lay down the 4 lemon slices as a base for roasting your pork collar;
  2. Season the pork collar on both sides with sea salt & cracked black pepper and pop it on top of the lemon slices;
  3. Throw that in an oven set to 180 degrees for about 20-30 minutes depending on thick the steak is;
  4. Check the doneness – pink is fine, bloody is not – when nicely cooked through, take it off the roasting tin and rest for 10 minutes;
  5. In parallel whilst the pork is in the oven take a pan of water and add in the stock cube, stock concentrate and noodles;
  6. Bring to the boil, and reduce to a simmer;
  7. Add in snap peas, Soya sauce and let it simmer a little to let the flavours muddle;
  8. Serve the noodles up in a bowl, and pour a little of the stock;
  9. Thinly slice the rested pork and lay that on top; and
  10. Be quick now to get it to the waiting six-year-old.

My Jude Jude devoured this. Like DEVOURED it. Delicious food for him. I am sure your kids would like this too. Super-savoury noodles and broth. A succulent, buttery, with hints of citrus pork slice to accompany that – BOOM!!! It’s fairly healthy too (OK cut out the chicken stock concentrate to reduce the salt a little perhaps – but that also means cutting flavour). Japanese Udon Noodles ‘w’ Kurobuta Pork was a winner with the wee man and Wifey too. Happy days cooking at home during Covid. Love it. Give it a go for your kids. It’s effortless, I think you will agree – ENJOY!!!

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