Udon Pork Ragu
Thick Japanese noodles known as udon are the foundation for this one-dish meal, cooked from start to finish in a wok. Ground pork and diced heirloom tomatoes form a savory sauce that coats the noodles.
- 1 lb. ground pork
- 2 yellow onions, diced
- 2 tsp. roasted garlic powder
- 1/2 tsp. smoked coarse ground pepper
- 5 lb. heirloom tomatoes, cored, seeded and cut into 1-inch dice
- Kosher salt, to taste
- 36 oz. fresh udon noodles
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 2 Tbs. julienned fresh basil
- Grated Parmigiano-Reggiano cheese for serving
Preheat an electric wok to “high sear” setting. Add the pork and cook, stirring occasionally, until browned, about 5 minutes. Reduce the heat to medium-high, add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic powder and smoked pepper and cook, stirring constantly, for 1 minute. Add the tomatoes and season with salt. Increase the heat to “high sear” and bring to a simmer. Cover and cook until the tomatoes begin to break down, about 8 minutes.
Uncover the wok and continue cooking, stirring the sauce occasionally, until it thickens, 10 to 12 minutes. Add the noodles and cook, stirring occasionally to untangle them, until they are warmed through, 2 to 3 minutes.
Transfer the noodles and sauce to warmed pasta bowls and garnish with the parsley and basil. Serve immediately and pass cheese at the table. Serves 6 to 8.