Yakisoba Pulled Pork - Condiment Cooking 101.

Mud Pig

So I've been a little pulled pork crazed lately. Can you really blame me considering that I did my first pulled pork cook on the BGE this past weekend. It came out so good that I've been eating it for dinner since Saturday night to the point where I'm reaching to try and finish off the pork. I'm sure some of you have had a similar experience when trying to get through your BGE leftovers.

So what do you do when you've spent three days munching on beautifully cooked pulled pork. How many pulled pork sandwiches, tacos or enchiladas can one man take? You may ask yourself, am I actually becoming pulled pork. Is there an end to this pork filled madness?

Well, let me tell you, I have a solution. Yakisoba, or as some call it Japanese condiment cooking. There are three main ingredients to yakisoba, vegetables, a good buckwheat or rice noodle, and some sauce made from what you have in the door of your fridge. I added pulled pork to mine to give it that BGE twist. On to the cook.

Making the condiment sauce, 2 tbsp ketchup, 5 tbsp soy sauce, 2 tbsp mirin, 2 tbsp worcestecher, 1 tsp siracha.


Sauteeing fresh garlic, 4 cups of cabbage in vegetable oil. Rice noodles soaking in water, pulled pork minced up, sauce all ready to go.


Added some peas to cabbage and garlic.


In goes the pulled pork.


In goes the noodles and sauce.


Here comes the flavor train.


Pulled pork thou aret my friend.

MP

Zyme

Wow! My wife makes yakisoba all the time--good dish you can use to clear out leftovers for sure. Never thought about pulled pork though.

Another thing we've made with leftover PP are tamales. You just have to substitute chicken or beef broth for the leftover water you would normally use when cooking the pork in a pot.

This is a great idea--I'll run it by her. Enjoy your dinner!

SSN686

Morning Mud Pig:

Looks pretty good...only way it might have been better was to cook it on the EGG using a wok! :laugh:

Mud Pig

Its funny you say that, cause I was thinking the same thing. I actually got a carbon steel wok from the Ceramic GrillStore as a Christmas gift. I haven't had the chance to season it yet.

Likewise, yakisoba is more of a fast cook at lower temps so there is no need to fire up the egg.

skyhopsing

I'm hungry! Looks Great

HungryMan

Let me know where you live. If I ever travel in that direction, I will be expecting dinner or leftovers.

eenie meenie

Mud Pig, I think your handle is auspicious! :laugh: :laugh: :laugh:

The PP Yakisoba looks tasty!

Mud Pig

Arlington, VA. My door is always open to another Egg Head!

Desert Oasis Woman

You are so right, Mud Pig

Pulled pork knows no limits on ethnic cooking