Sweet Potato Coconut Pork Udon Bowls - The Food in My Beard
"A broth lightly inspired by khao soi that uses sweet potato as a base, served with udon noodles and slow cooked coconut pork...."
INGREDIENTS
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1 pound boneless country style pork ribs
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1 can Coconut Milk
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2 tablespoons Soy Sauce
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1/4 cup sambol chili paste
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2 tablespoons Rice Vinegar
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1 teaspoon Salt
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1 large Onion diced
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5 cloves Garlic minced
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3 inches Ginger minched
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1 large Sweet Potato peeled and diced
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2 tablespoons Rice Vinegar
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1 quart Chicken Stock
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1 can Coconut Milk
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pinch to taste Cumin
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pinch to taste Curry Powder
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8 ounces Mushrooms sliced
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16 ounces Udon Noodles cooked according to package instructions, rinsed and cooled.
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Limes
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Mint
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