Matty’s Protein-Packed Pork Noodle Bowl | Cookin' Somethin'

By Matty Matheson · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rub the pork butt with the olive oil, garlic powder, onion powder, salt and pepper.
3. Set it on a wire rack over a tray and roast on the middle rack for about 35 minutes, until the internal temperature reaches 150°F (slightly pink in the middle).
4. Let the pork cool at room temperature, then chill it in the fridge until firm enough to slice.
5. Bring a pot of salted water to a boil and cook the udon for about 4 minutes, or per package instructions. Reserve some of the noodle water.
6. In a dry pan over medium heat, toast the sesame seeds and black pepper until golden and fragrant.
7. Add the butter, sliced garlic and a splash of olive oil. Cook until the garlic softens but does not brown.
8. Stir in the tahini and grated Parmesan to form a sauce.
9. Add the cooked noodles and loosen with reserved noodle water as needed.
10. Off the heat, stir in 1 egg yolk, then adjust the seasoning and add more cheese if desired.
11. Thinly slice the chilled pork and line the slices around the inside of a serving bowl.
12. Twirl the noodles into the centre, nestle the remaining egg yolk in the middle, and finish with chives beside the yolk.

Summarized from Matty Matheson's video. Watch it for the details.

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GarlicEggCheeseParmesan cheeseTahiniPork shoulderUdon noodle