Pork Cheek Golden Curry Udon

Ingredients:

  • 2lbs Pork cheek cut to size

  • 3-4 lemongrass stalks

  • 1-2 tsp of whole black peppercorns

  • 1-2 chunks ginger

  • 4-5 Makrut lime leaves

  • Handful of tomatoes (pictured: family tomatoes from Ho farms)

  • 1-2 carrots

  • Onion (pictured: purplette onion)

  • 4-5 Shiitake mushrooms

  • 5 cups water (based on curry block to water ratio)

  • Golden curry (I use S&B brand curry for this recipe)

  • Udon noodles


Garnish:

  • Soft boiled egg

  • Fishcake (not pictured)

  • Green Onion

  • Leeks

  • Jalapenos

  • Basil

  • Cucumbers

  • Whatever else you want


Recipe:

  1. Brown pork cheeks using saute function on instapot. Brown in batches to ensure even browning and use just enough oil/lard of choice. 

  2. Add all of the browned pork cheeks, water, lemongrass, makrut lime leaf, ginger, mushrooms, peppercorns and whatever other aromatics you desire to the instantpot and cook on high pressure for 25 minutes.

  3. Let the instant pot natural release (approx 25-35 mins) and remove all aromatics you don’t want to eat. 

  4. Switch to saute function and when water is boiling add in golden curry blocks. 

  5. Cook for 15 minutes or until curry is fully incorporated. 

  6. While curry blocks are dissolving, cook udon noodles per package direction. 

  7. Serve your curry over your noodles and add garnish as desired. 


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