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Mac Kopelman

@mackopelman

2 years ago
Photo by Mac Kopelman on February 01, 2025.
Photo by Mac Kopelman on February 01, 2025.
Photo by Mac Kopelman on February 01, 2025.
Photo by Mac Kopelman on February 01, 2025.
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Posted On: February 1st 2025, 09:08 pm
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Comments (20)
owenharrington22 2 years ago

owenharrington22

2nd pick is good boy

ryanmann03 2 years ago

ryanmann03

🐐🐐

nick.buonocore 2 years ago

nick.buonocore

Solid song choice, kid

jordan.tun13 2 years ago

jordan.tun13

keep working ❤️

owen.gore08 2 years ago

owen.gore08

sung jinwoo?

hadley116 2 years ago

hadley116

🔥🔥🔥🔥

zak.romanowski 2 years ago

zak.romanowski

👨🏿‍🌾👨🏿‍🌾

mamaloves2 2 years ago

mamaloves2

“Prepare yourself you know it's a must… “ 🙌🙏⚡️👊❤️

thencmat 2 years ago

thencmat

⚡️⚡️⚡️⚡️

gavinnclarkk 2 years ago

gavinnclarkk

comment media

samkopelman 2 years ago

samkopelman

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aydenaj 2 years ago

aydenaj

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Wayne had to work late tonight so I decided to surprise him with something I’ve been wanting to try and it turned out SO good! He prefers everything over rice, but I loveee noodles, and especially udon … so I served both! Are you team rice or team noodle? Comment SUBSTACK any time for a link to the full length recipes, recipe cards and shopping list on our Substack “Nancy & Wayne” This is a quick and easy, delicious dish. RED CURRY UDON SOUP WITH CRISPY PORK + BOK CHOY 3 lb ground pork (can be swapped w/tofu or ground beef) 1 tsp dark soy sauce 1/3-1/2 cup minced onion 1/4 cup minced shallot 2 tbsp minced ginger 2 tbsp minced garlic 1/2 cup red curry paste About 20 oz coconut milk 4-6 cups chicken broth 1-2 Tbsp Fish sauce, adjust to taste Juice of 2-4 limes, to taste Frozen udon noodles Bok choy, halved blanched Eggs, as many as you’d like Chili oil @momofukugoods Sliced scallions Cook the pork in a stainless steel pan over high heat without adding salt or oil; it will render its own fat. Leave it undisturbed until crispy on the bottom, then flip it. Only after flipping, drizzle with the dark soy sauce and crisp the other side. Remove from the pan. Work in batches if needed so it crisps rather than steams. Saute the onion, shallot, ginger and garlic in the same pan for a few minutes. Add the curry paste and cook, stirring, for 1-2 minutes. Pour in the coconut milk and chicken broth and simmer for 5-7 minutes. Add the fish sauce and lime juice gradually, tasting as you go. Everything can be adjusted to taste. For the jammy eggs, bring a pot of water to a boil. Gently lower in as many eggs as you’d like and cook for exactly 6 minutes. Run under cold water, then peel and halve. Cook the frozen udon according to the package directions and blanch the halved bok choy until tender-crisp. Put the udon in a bowl, pour over the broth, then add the crispy pork, bok choy and jammy eggs. Finish with chili oil and scallions. You can also serve it over rice instead of udon. #udon #curry #soupseason #crispypork #easyrecipe @allclad
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