With Chilli Caramel Pork Shoulder
A flavour combination that tastes as good as it sounds.
1 KRC Fresh Pork Chilli Caramel Shoulder
600g udon noodles
3 bunches asian greens
500g snow peas
3 red chillies
lime & crushed peanuts to serve
Cook pork shoulder according to packet instructions.
Allow to rest, covered with foil, for 20 minutes. Bring a large pot of water to the boil, add noodles and add the greens & snow peas for the final 2 minutes of cooking time. Strain and divide noodles and greens amongst 6 bowls. Slice the snow peas and add to the bowls. Slice the pork thinly and place on top of the noodles. Pour over the resting juices from the pork and garnish the bowls with sliced red chilli and crushed peanuts.
Serve with lime wedges.
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