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Chili Oil Garlic Butter Noodles with Crispy Pork Belly

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I think I just found my latest food obsession, and I’m not even gonna pretend this one is balanced. It’s rich, creamy, a little dramatic, and fully in cheat meal territory, but the flavor makes it so worth it. You get crispy pork belly, sweet slow-cooked onions, garlicky confit butter, a little heat from chili oil, and silky udon noodles that soak up every bit of that glossy sauce. It’s the kind of bowl that makes you go quiet after the first bite because there’s honestly nothing to say except wow.

This is one of those comfort meals that feels extra in the best way. Cozy, indulgent, a little messy, and so satisfying. If you make this with me, tell me where you’re watching from in the comments because I genuinely love seeing how food connects all of us from different corners of the world.

  • Total Time: 90 minutes
  • Yield: 2 bowls 1x

Ingredients

Units Scale

For the garlic confit butter:

  • 2 bulbs garlic, cloves peeled
  • 1/2 cup olive oil
  • 1/2 cup butter, softened

For the pork belly & noodles:

  • 2 packs wet udon noodles
  • 2 small white onions, thinly sliced
  • 2 tbsp Wok N Tadka spicy chili oil, plus more for serving
  • 6 tbsp garlic butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan, plus more for serving
  • 1/4 to 1/2 cup noodle water
  • 1/4 cup chives, finely chopped
  • 200 g pork belly
  • Salt and pepper, for seasoning pork belly

Instructions

  • Boil the garlic cloves for 1 minute, peel them, then cover with olive oil in a small saucepan and cook over low heat for 20 to 30 minutes until soft and golden. Drain, reserving the oil.
  • Blend the confit garlic with softened butter until smooth. Refrigerate until needed.
  • Remove bones from the pork belly, pat dry, season with salt and pepper, and cook slowly over low-medium heat until crispy. Remove, slice, and set aside.
  • In the same pan, add 1 tablespoon reserved garlic oil and cook the sliced onions over medium-low heat for 20 to 30 minutes until deep golden and sweet.
  • Cook the udon in salted boiling water until just shy of al dente. Reserve 1/2 cup noodle water.
  • Stir the chili oil into the onions and cook 30 to 60 seconds. Add the garlic butter, then stir in the soy sauce and honey.
  • Lower the heat, add the heavy cream, and simmer gently for 2 to 3 minutes. Stir in the parmesan until melted and smooth.
  • Add the noodles and a splash of noodle water, toss over low heat until coated, then stir in the chives. Serve with crispy pork belly, extra chili oil, and parmesan.
  • Author: Dishcovery
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes

Find it online: https://dishcoveryblog.com/chili-oil-garlic-butter-noodles-with-crispy-pork-belly-recipe/