Ingredients

• 600g Lean Pork
• 150g Onion
• 150g Zucchini
• 100g White Cabbage
• 200g Potato
• 350g Chicken Stock
• 600g Udon Noodles
• 1 tablespoon Sugar
• 2 Garlic Cloves
• 10g Ginger
• 2 tablespoons Mirin
• ½ tablespoon White Pepper
• 2 tablespoons Soy Sauce
• 4 tablespoons Korean Black Bean Paste
• 1 tablespoon Sesame Oil
• 1 tablespoon Sake
• 2 tablespoons Cornflour
• 2 tablespoons Water

Tools

• Cooking Chef XL
• Medium bowl
• Cooking chef xl bowl
• Small bowl

Method

1. Add sugar, garlic clove, ginger, mirin, white pepper, soy sauce and Korean black bean paste to a clean medium bowl
2. Mix until combined
3. Add lean pork to the medium bowl
4. Mix until coated
5. Refrigerate - 1 hr
6. Attach the Stir Tool
7. Add sesame oil to the Cooking Chef XL Bowl
8. Lift the Cooking Chef head and fit the heat shield
9. Heat with splashguard fitted until hot - 1 min, 115°C, Speed OFF
10. Transfer meat to Cooking Chef XL Bowl
11. Cook with splashguard fitted until browned - 3 min, 115°C, Stir 2
12. Then add onion, zucchini, white cabbage and potato to the Cooking Chef XL Bowl
13. Cook with splashguard fitted until softened - 5 min, 115°C, Stir 2
14. Then add chicken stock and sake to the Cooking Chef XL Bowl
15. Cook with splashguard fitted until reduced - 5 min, 102°C, Stir 3
16. Add cornflour and water to a clean small bowl
17. Mix until combined
18. Transfer content of small bowl to Cooking Chef XL Bowl
19. Cook with splashguard fitted until thickened - 5 min, 102°C, Stir 3
20. Then serve with udon noodles

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