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Lilliana

@wzrdlil

6 months ago

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

Photo by Lilliana on May 08, 2026.

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Posted On: May 8th 2026, 04:49 pm

Comments (11)

wzrdlil

6 months ago

wzrdlil

love my girls <3 so much!

sc.xo__

6 months ago

sc.xo__

😍😍😍

bananathecavapoo

6 months ago

bananathecavapoo

😍😍

rxquellalicea

6 months ago

rxquellalicea

gorgeous gorgeous girl

jey_rae

6 months ago

jey_rae

Stunning

lawdxjoi

6 months ago

lawdxjoi

Literally everything and more 🤩

zaidaleee

6 months ago

zaidaleee

My queen

badgirlzeze

6 months ago

badgirlzeze

I love you cousin

nevaehhoyte

6 months ago

nevaehhoyte

gorg

val.ntinaaa

6 months ago

val.ntinaaa

respectfully staring

simonetheesthi

6 months ago

simonetheesthi

gorgeous girl

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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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