Ingredients
Units
Scale
For the pork belly:
- 400 g pork belly strips, bones removed if needed
- Salt
- Black pepper
For the broth:
- 700 ml water
- 1/2 stock cube (I used chicken)
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp mirin, or sugar
- 1 garlic clove, minced
- 1/2 tsp ginger, grated
- 1 tbsp red miso
- 1 tbsp white miso
- 1 tbsp butter
For the noodles and toppings:
- 2 packs udon noodles
- 2 eggs, soft-boiled
- Green onion
- Sesame seeds
- Chili oil
Instructions
- Remove the bones from the pork belly if needed, pat dry with a paper towel, and season with salt and pepper.
- Place pork belly in a cold, large pan over low to medium heat. Cook for about 20 minutes, then turn and cook for another 10-15 minutes, until golden and crispy on both sides. Remove from the pan.
- Bring 700 ml water with 1/2 stock cube to a boil. Add ginger, garlic, light soy sauce, oyster sauce, and mirin. Turn off the heat, then stir in red miso, white miso, and butter and whisk until the miso is fully dissolved, then set aside.
- In a separate pot, soft-boil eggs in boiling water for 6 minutes, then cool and peel. Cook wet udon noodles according to package instructions until hot and loosened, then strain.
- Divide noodles between bowls, filling each about 3/4 full. Pour over broth and top with crispy pork belly, soft-boiled egg halves, sesame seeds, green onion, and chili oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes