Ingredients
Scale
For the pork belly:
- 300g pork belly slices, cut into ½-inch pieces
- 2 tbsp light soy sauce
- ½ tbsp brown sugar
- 2 garlic cloves, minced
For the carbonara sauce:
- 3 egg yolks
- 50g parmesan, grated
- 1 garlic clove, minced
- 1 tsp ground black pepper
- 4 tbsp cream
- 50ml, about ¼ cup, water
For the noodles and toppings:
- 2 packs wet udon noodles, cooked according to package instructions
- 50g parmesan, grated
- 2 tbsp butter
- 2 egg yolks
- 1 tsp ground black pepper
Instructions
- In a bowl, whisk together the carbonara sauce ingredients: egg yolks, parmesan, minced garlic, black pepper, and cream until glossy.
- Cut the pork belly into ½-inch bite-sized pieces.
- Fry the pork belly over medium heat for about 3 minutes per side, until golden and lightly browned.
- Add light soy sauce, brown sugar, and water. Fry for 5 to 7 minutes, until the liquid has almost evaporated and the pork is crispy but tender. Add the minced garlic in the last minute and fry for 1 more minute.
- Cook the udon noodles according to the package instructions, then strain.
- Add cheese sauce to the bottom of each bowl. Top with udon noodles, crispy pork belly, black pepper, egg yolks, parmesan, and butter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes