For udon noodles, cook according to package directions. Lightly toast peanut butter in a dry skillet over medium heat, until the oils come out.
For peanut sauce, in a large sauce pan, sauté all vegetables. Toast the cumin. Add the tomato paste and toasted peanut butter. Add the stock and simmer over medium heat for 45 minutes. After 45 minutes, blend all the ingredients.
In a large skillet, combine peanut sauce, braised and pulled pork and udon noodles. Combine all ingredients and toss. Serve immediately.
Recipe courtesy of Chef JJ Johnson
Nutrition information per serving:
Saturated fat: 6g