Better than Ramen: Cacio e Pepe Pork Bowl | Cookin’ Somethin’

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CACIO E PEPE ROASTED PORK BUTTS FRESH UDONS BEAUTIFUL EGG YOLKS I’M GONNA COMBINE THE MOST BEAUTIIFUL THINGS IN THE WORLD BECAUSE IT’S SUNDAY AND SUNDAYS ARE FOR FEEDING AND EATING YOU KNOW HOW IT IS ON COOKIN’ SOMETHIN’! LIGHTS OUT!!!

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INGREDIENTS:
1 small pork butt (approx. 1.5–2 lbs)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and freshly ground black pepper, to taste
200g udon noodles (fresh or frozen)
2 tbsp sesame seeds
1 tsp freshly ground black pepper
2 tbsp unsalted butter
2 garlic cloves, thinly sliced
1 tbsp olive oil
2 tbsp tahini paste
½ cup finely grated Parmesan cheese, plus more to finish
2 egg yolks, divided (1 for sauce, 1 for garnish)
1 tbsp chives, finely chopped

COOKING METHOD:
Roast the Pork Butt:
1. Preheat the oven to 400°F (200°C).
2. Rub the pork butt with olive oil, garlic powder, onion powder, salt, and pepper.
3. Place on a wire rack set over a tray and roast on the middle rack for about 35 minutes, or until internal temperature reaches 150°F (for medium, slightly pink).
4. Let the pork cool at room temperature, then chill in the fridge to firm up for slicing.

Prepare the Noodles:
1. Bring a pot of salted water to a boil.
2. Cook the udon noodles for about 4 minutes, or according to package instructions. Reserve some noodle water.

Make the Sauce:
1. In a dry pan, toast sesame seeds and ground pepper over medium heat until golden and fragrant.
2. Add unsalted butter, sliced garlic, and a splash of olive oil to the pan. Cook until garlic is softened but not browned.
3. Stir in tahini paste and grated Parmesan cheese. Mix to form a sauce.
4. Add the cooked noodles to the sauce, loosening with reserved noodle water as needed.
5. Off heat, stir in 1 egg yolk for richness. Adjust seasoning and grate more cheese if desired.

Assemble the Dish:
1. Thinly slice the chilled pork butt using a meat slicer or sharp knife.
2. Line slices around the inside of a serving bowl.
3. Twirl the sauced udon noodles into the center.
4. Nestle 1 egg yolk gently in the middle.
5. Finish with a spoonful of finely chopped chives beside the yolk.

Deep on the internet. Have you been watching how many bugs are in instant noodles? Oh, is right. But also, if you eat instant noodles, I think it takes seven years off your life every time. So now each cooking video that I make is going to just be assigned to a different conspiracy theory. Hey, what’s up everybody? It’s Sunday and I’m Maddie Madison. Today we’re going to be making Oh, what’s all these incredible ingredients? Beautiful organic udon. Oh. Ooh, that smells so good. What’s this? Parmesan bra, sesame seeds, eggs, pork butt. What am I going to do with all of these things? Okay, I saw one photo of this like udon dish that had like this it was this beautiful arranged udon noodle with like a egg yolk on top with like parmesan cheese on it and I was like, “Holy [ __ ] that’d be so [ __ ] good. That looks so yummy.” Wait, udon. And then like I’m going to roast this pork butt and slice it thin and line the bowl with this beautiful soft roasted pork. And then I’m going to put in the middle of that a nestled beautiful chewy slurpee cacio pepe sesame tahini buttery [ __ ] thing with the egg yolk on it. Isn’t that nice? Sundays. It’s for being nice. to roast our pork butt. A lot of amazing flavor, connective tissue, [ __ ] fat, all these things. So incredible. I love it. And I’m just going to season it literally with just salt. And the thing is is like I love, see this thing? This thing when it all cooks and then sets and then when we slice it is going to look so [ __ ] beautiful when we line our amazing bowl. This [ __ ] udon dish is going to [ __ ] be really good. Period. Into the oven. Cook it at 400. Middle rack at 400°. We’re going to roast that until it’s 150 degrees Fahrenheit because we want a nice pink but cooked middle. See, the thing about this is my brain still I’ve been doing this for so long. My brain doesn’t really understand the power of like editing and everything like that. So, I’m like in my brain I put this pork roast in the thing that means I have to wait here an hour, hour and a half until it comes up to 150° where in actuality I don’t really have to do that, do I? Obviously, I have a switch out. So, we have our beautiful roasted Ooh, this is Oh my gosh. That’s going to come up to maybe slightly not ice cold from a fridge. Shall we begin? I’m just in a good mood. You know, it’s Sunday. The birds are chirping. After I’m done this, I’m probably going to go play baseball with my family. But that’s not even true because I’m in Nashville. So, I guess I won’t go play with my family. I guess I’ll go back to my hotel room and lay on the bed and stare at the ceiling. But, they did give me a couple cookies cuz they think I’m famous. So, I got a couple free cookies and a bottle of champagne so I don’t drink. But, I could relapse it and then jump out the window. But, I won’t do that, will I? I’m going to take the champagne home, give it to my wife cuz she loves a little bubbles and she won’t even drink it to be honest. Also, when you’re cooking udon noodles, don’t use salt. Thank you. Okay, this is going well. These smell so good. They smell like just like fresh wheat. Do you know if you just slightly push down the lid, it pressurizes it, making it boil the same amount of time. If your chives come like this, you know it’s good. But I always feel like it sounds like it’s going to explode when they come all bent and bruised and disgusting, but you pay $7 for them and they’re organic. If you just push a little bit or like I always think that these are going to explode and like slice my tummy. Chives. Dog [ __ ] Chives. What do you got? And then just slice some chives. Slicing chives is one of maybe the hardest or one of the things that you could be the snobbyest about. So, we’re going to dry, heat up, and toast the pepper for a little bit. Then I’m going to add the sesame seeds and then create my sauce from there. I think that’s a plan. This is toasting. And now we’re going to add our sesame seeds. And I’m not going to drop my udon yet. Oh, weird. Oh, weird. I got one of these. The hottest item in the history of the culinary universe. This is the best merch piece you can get, isn’t it? I’m going to just move my water over and use the actually hot element right now real quick. and just actually toast this a little bit. These kind of look like penguins. Kind of look like a little penguin. So once it actually starts getting hot, then we can put it back on this little one. I’ll move the water back. These are kind of great just to have instead of just keep grabbing these dirty ass things. I’m actually these are making me hot, though. We have a beautiful smell going on. We have our roasting pepper. We have our toasted sesame seeds. I’m going to take like two big tablespoons of butter. We can throw in some garlic. Not too much. I’m just going to do two cloves. Two cloves will be nice. A nice hint of garlic. And we can throw in some olive oil. There we go. This smells so good with the butter. Beautiful toasted sesame seeds. Isn’t that nice? Look, that’s a Okay, I can turn down the heat on this now. We’re going to turn this down nice and low. We’re going to drop our udon noodles. I haven’t added any salt. Okay. Oh, what? We’re going to add a little tahini. Not too much though. Just a little bit. Okay. I’m going to gr start grating some cheese in here actually. Dude, this sauce. What? Look at that. Isn’t that nice? Okay. I’m going to add a little salt. Here we go. Yes, please. Okay. Okay. Take our fresh udon. Oh, mama. Oh, mama. I think we did something again. I think we did something again. Walk in here, Mat. Here we go. Yo, doesn’t this look good? Do you see that? See, this is what we’re looking for. That volcanic when I’m talking about the volcanic like this is what There we go. Like nice, beautiful coated. Look at that sauce. That’s nice, right? And then what we’re going to do is take it and slice it super thin and line the bowl. And when we put the hot molten volcanic beautiful udon in there, that’s going to warm it up. Boom. [Music] Roasted pork is pretty [ __ ] good. We all know that, don’t we? Don’t worry. I’ll just use my disgusting gray rag. Got it. Don’t worry, guys. Yes. Yes. This is what I want. This is what I want. Okay, now nestle. I want everyone to have their own yolk just for a little anxious. Oh, isn’t that pretty? A little more cheese on top. This is a great dish combining some of the most beautiful things in the world. You like that? Now watch. Just like wrap up. Look at that, guys. This is cooking something. Roasted pork, udon, tahini. We are in three different continents right now. And it’s amazing. That’s lights out. Lisa, you got to come try it. Okay. You got to take a big mouthful, though. Don’t worry. Lisa is a dump truck. Don’t worry. Yeah. Get it in there. You know, it’s okay. Don’t. Hey, don’t don’t shy away. How good? No. Take the hand away. Don’t shame. Don’t shame your mouth. How good is that, though? It’s so good. You got Don’t laugh. Don’t spit it out. Don’t spit it out, you little beast. Well, there you go. Uh, that’s how you make an absolutely fire sesame udon roasted pork butt meal. Have a beautiful day. I’m Matty Matthews and I’d like to thank my sponsors, don’t I? [Music] What? Who cares?