Vietnamese Hot Pot with Udon Noodles

8 oz. shaved raw Rose pork loin or tenderloin
4 cups chicken stock
2 tbsp Thai fried shallots
3 tbsp lite soy sauce
1 tbsp oyster sauce
2 tsp sambal oelek chili sauce
1 cup bean sprouts
1 cup halved cherry tomatoes
2 cup udon noodles

Place raw pork in freezer for 15 minutes prior to use for ease of slicing. Remove from freezer and slice very thinly. Cook udon noodles according to package directions. Place 4 cups chicken stock, 2 tsp sambal oelek, 1 tbsp oyster sauce, 3 tbsp lite soy sauce and 2 tbsp Thai shallots into a pot. Bring mixture to a boil. Add 8 oz. raw shaved pork meat and cook for 5-10 minutes. Place cooked udon noodles split between 4 deep pasta bowls. Pour hot pork broth over noodles. Top with cherry tomatoes and bean sprouts.

Note: Thai fried shallots, oyster sauce, sambal oelek chili sauce, and udon noodles can be found in Asian specialty markets and in the Asian foods section of many well-stocked grocery stores.
Yields 4 portions.

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Recipe by Chef Kenny J. Gilbert