|2 servings||calories per servings 500||protein serving 27 g||carbs per serving 48 g||total fat per serving 25 g|
You can’t go wrong when you have pastured pork on hand, and we’re happy to get only the best from Josh Davis and his heritage hogs at Frolona Farm. In this dish, its rich flavor takes center stage alongside rice noodles as tender, bite-sized meatballs in a light broth flavored with sesame oil, garlic, and green onion (which are also known as scallions, and also folded into the meatballs themselves for extra flavor!). Young pea greens and fresh cilantro brighten up the dish, which can be enjoyed with your favorite pair of chopsticks or a fork, though you’ll definitely want a spoon to scoop up every last drop.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||5 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
MISE EN PLACE
• Cut pea greens into 2-inch pieces.
• Finely chop green onion.
• Peel and finely chop garlic.
• Pick and chop cilantro leaves.
Place a saucepan over high heat. Add 3 cups water, half of green onion, half of garlic, bouillon and 1/4 teaspoon kosher salt.
While broth heats:
• When noodle water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, 5-6 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain noodles.
While noodles cook:
• In a bowl, combine pork, half of sesame oil, remaining green onion, remaining garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Wet your hands. Shape pork mixture into 1-inch meatballs.
When broth boils, reduce heat to medium-high. Add meatballs. Cook, stirring occasionally, until meatballs are cooked through, 8-10 minutes.
• Add pea greens. Stir well, and remove from heat.
• If needed, soften noodles with reserved cooking liquid.
• Divide noodles between 2 bowls.
• Top with meatballs.
• Pour broth over each bowl. Drizzle with remaining sesame oil and tamari.
• Garnish with cilantro, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...