Zucchini "Udon" With Momofuku-Style Slow Roasted Pork And Poached Egg

1. 1

   Mix 1 cup sugar and 1 cup salt in a bowl. Rub all over pork, wrap in plastic wrap and put back in the bowl in the fridge overnight. Preheat oven to 300, remove wrap from pork, place in a roasting pan and roast about 6 hours or until meat pulls easily apart. Baste with the juices every hour or so. Remove from oven and let cool slightly. Turn oven to 500. Mix brown sugar and 1T salt and rub all over pork. Put back in oven for about 10 minutes until sugar has caramelized. DO NOT WALK AWAY! Burnt sugar is nasty!

2. 2

   Cut ends off zucchini and cut into julienned strips on a mandoline or by hand, leaving seeds. Do the same for the carrots and jalapeno. Cook the carrots and jalapeno in 1 T oil over high heat until they begin to blister and get some charred marks. Heat the dashi and add the soy, mirin and sugar. Add the zucchini and cook a few minutes until wilted. Ladle into bowls and crack an egg in each, adding more broth on top of egg. (Alternately you can poach egg separately and add to broth). Add a few pieces of shredded pork, some carrots and garnish with cilantro and green onion.

3. 3

   *You can either make your own dashi or use the powdered granules sold at Asian groceries. If you choose to make your own, take one sheet of kombu, gently wipe it with a damp cloth, and soak an hour or so in 4 cups cold water. Gently heat until water almost boils. It will have lot of small bubbles all over the bottom. Skim occasionally to remove any foam. Remove kombu from pot and add 2 cups bonito flakes. Bring to a boil, simmer about 30 seconds, turn off heat and let bonito sink to bottom. Strain through a dampened paper towel-lined strainer squeezing gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.