Bon Appetit's February issue focuses on cozy meals and pantry shortcuts, specifically spotlighting a Pork and Tomatillo Udon. The article emphasizes the creative approach of mixing condiments, such as hoisin sauce and tomatillo salsa, to elevate simple dishes. The unique flavors of both condiments complement each other, providing a balance of sweetness and acidity that works remarkably well with pork and udon noodles. This recipe's success highlights the potential of pantry staples in gourmet cooking, encouraging cooks to experiment with unlikely combinations for weeknight dinners.
But anything worth doing is a bit of a gamble! At least, that's what I told myself when I attempted an unlikely combination that has since changed the way I approach pantry noodles.
At face value, hoisin sauce and tomatillo salsa have little in common. Hoisin is sticky-sweet and soy-based... Tomatillo salsa is thinner, bright, and vegetal.
Both tomatillos and hoisin separately go well with pork, and the condiments each have what the other lacks (sweetness and depth on one side, acid and freshness on the other), creating a delicate balance.
The result was so good I ended up answering the same questions from everyone in the test kitchen over and over. Yes, just hoisin and salsa.
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