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pork leek white onion olive oil sesame oil salt black pepper baby kale clove garlic chicken broth udon noodles fennel seeds white wine
Viewed: 91 - Published at: 6 years agoIngredients
- 8 oz boneless pork, diced into small cubes
- 1 leek
- 1/2 white onion, thinly sliced
- 1/2 tbsp olive oil, extra virgin
- 1/4 tsp sesame oil
- 1/3 tsp salt, divided
- 6 grinds of fresh black pepper or to taste
- 1/2 cup baby kale
- 1 clove garlic, minced
- 6 cup chicken broth
- 7 .1 ounce bag of udon noodles
- pinch fennel seeds
- 1/2 cup white wine
Method
- Pull outer leaves off of leek.
- Cut off top green part, root end and slice thin.
- In a large bowl of cold water, place sliced leeks, breaking apart rings.
- Soak for 10 minutes then stir to help remove dirt.
- Using a strainer, scoop out leeks trying not to disturb water much leaving dirt and sediment at bottom pf bowl.
- In a large sauce pan heat olive oil over medium heat.
- Add sliced onions , sprinkle a touch of salt over onions and saute for 5 minutes.
- Add in garlic and cook another minute.
- Using a bit more of the salt and all of the pepper, season pork cubes before adding to pot with onions.
- Cook for 4-5 minutes until pork shows no pink color.
- Add in sesame oil and fennel seed.
- Turn heat up to medium high and add in white wine.
- Cook for 4 minutes to cook out alcohol content.
- Now add in broth, leeks and kale.
- Lower heat back to medium.
- Taste now for salt content.
- Add a pinch extra if needed until desired taste.
- Cover and simmer for 20 minutes.
- Uncover, turn off heat and add udon noodles.
- Let sit 2 minutes.
- Stir and serve.
- You may add a splash or two of soy sauce to each serving.
- Recipe.by taylor68too.
