Ingredients
Units
Scale
- 200 g pork belly (2 slabs)
- 2 packs wet udon noodles
- 8 garlic cloves, sliced
- 2 scallions, whites and greens separated, sliced
- Olive oil, for frying
For the sauce:
- 2 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp oyster sauce
- 1 tsp white miso
- 1 tsp honey
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp Wok āNā Tadka chili oil
- optional: 1 tbsp shaoxing wine
For topping:
- White sesame seeds
- Fried onions
Instructions
- Pat the pork belly dry and let rest in the refrigerator. Whisk together all sauce ingredients.
- Brush the pork belly with the sauce. Cook the udon according to package instructions.
- Fry the pork belly in a large shallow pan over medium-high heat for 3 to 4 minutes. Turn, brush with sauce again, and fry for another 2 minutes until golden. Remove and set aside. Optional: deglaze with shaoxing wine.
- Fry the scallion whites in olive oil for 1 minute. Add the garlic and fry for another minute.
- Add the remaining sauce and cooked noodles. Vigorously toss for 1 minute, then remove from heat.
- Serve the noodles topped with the pork belly, scallion greens, sesame seeds, and fried onions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes