Zucchini "Udon" with Momofuku-style Slow Roasted Pork and Poached Egg

By savorthis
January 31, 2013
4 Comments


Author Notes: Do not be fooled. We love noodles and pastas of all varieties. But we also love making vegetable noodles and use them in creamy, cheesy sauces, sticky sweet glazes or soups. It is a good soup for transitioning into fall with the last of the summer's bounty. We also are big fans of pork and anything cooked with a dashi broth. I had made a Momofuku-style roasted pork which is rubbed in salt and sugar overnight and then roasted for about 6 hours. I love adding coriander and cumin as well. It's like pork candy on the outside and tender on the inside. It freezes well and can be taken out in small bits to elevate a simple dashi broth to something heavenly. Add to that some sweet, charred veggies, zucchini noodles and a silky, poached egg, and this is one of the most soulful bowls of soup you can get. savorthis

Serves: 2 (with many pork leftovers)

Ingredients

Slow Roasted Pork

  • 1 bone-in pork shoulder
  • 1 cup white sugar
  • 1 cup salt
  • 1 teaspoon salt
  • 1/2 cup brown sugar
  • 1 tablespoon Coriander seed, crushed
  • 2 teaspoons Cumin seed

Udon

  • 2 zucchinis
  • 2 carrots
  • 1 jalapeño
  • 4 cups dashi (see below*)
  • 2 tablespoons mirin
  • 2 tablespoons tamari/soy
  • 1 teaspoon sugar
  • cilantro
  • green onions
  • 2 eggs

Directions

  1. Mix 1 cup sugar and 1 cup salt in a bowl. Rub all over pork, wrap in plastic wrap and put back in the bowl in the fridge overnight. Preheat oven to 300, remove wrap from pork, place in a roasting pan and roast about 6 hours or until meat pulls easily apart. Baste with the juices every hour or so. Remove from oven and let cool slightly. Turn oven to 500. Mix brown sugar and 1T salt and rub all over pork. Put back in oven for about 10 minutes until sugar has caramelized. DO NOT WALK AWAY! Burnt sugar is nasty!
  2. Cut ends off zucchini and cut into julienned strips on a mandoline or by hand, leaving seeds. Do the same for the carrots and jalapeño. Cook the carrots and jalapeño in 1 T oil over high heat until they begin to blister and get some charred marks. Heat the dashi and add the soy, mirin and sugar. Add the zucchini and cook a few minutes until wilted. Ladle into bowls and crack an egg in each, adding more broth on top of egg. (Alternately you can poach egg separately and add to broth). Add a few pieces of shredded pork, some carrots and garnish with cilantro and green onion.
  3. *You can either make your own dashi or use the powdered granules sold at Asian groceries. If you choose to make your own, take one sheet of kombu, gently wipe it with a damp cloth, and soak an hour or so in 4 cups cold water. Gently heat until water almost boils. It will have lot of small bubbles all over the bottom. Skim occasionally to remove any foam. Remove kombu from pot and add 2 cups bonito flakes. Bring to a boil, simmer about 30 seconds, turn off heat and let bonito sink to bottom. Strain through a dampened paper towel-lined strainer squeezing gently.

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Reviews (4) Questions (0)

4 Comments

meganvt01 February 2, 2013
This is beautiful and inspiring. I'm dying to make the momofuko pork from the book and this is the perfect vessel for the extras after the dinner party.
 
Author Comment
savorthis February 4, 2013
Thanks Megan. That pork is great mixed into scrambled eggs with cheese, tomatoes and hot sauce too!
 
mrslarkin January 31, 2013
This sounds great! About how big is pork shoulder?
 
Author Comment
savorthis January 31, 2013
Typically 4-5 pounds, though I have also made it with a smaller 'roast' which just required less of the salt mixture. There will definitely be leftovers!