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Udon noodle soup with crispy pork belly
Udon noodle soup with crispy pork belly
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Prep Time:
375 minutes
Cook Time:
105 minutes
Total Time:
480 minutes
Delight your loved ones with a flavorful udon noodle soup featuring crispy pork belly and fresh Asian greens.
Ingredients:
  • 1 kg pork belly roast, scored at 1 cm intervals
  • 9.60 gm sea salt flakes
  • 1l chicken stock
  • 60ml soy sauce
  • 20.00 ml mirin
  • 1.25 gm five spice
  • 2 garlic cloves, sliced
  • 4cm piece ginger, peeled, cut into matchsticks
  • 10.00 gm caster sugar
  • 1 long red chilli, thinly sliced
  • 2 x 200g udon noodles
  • 1 bunch pak choy, trimmed, leaved separated
  • 2 spring onions, thinly sliced, to serve
  • Sliced red chilli, extra, to serve
Instructions:
  • Place the pork on a plate and gently pat it dry with a paper towel. Sprinkle half of the salt evenly over the pork. Refrigerate the pork, uncovered, for at least 6 hours or overnight.
  • Preheat the oven to 230C. Pat the pork rind dry with a paper towel, sprinkle remaining salt, and gently massage it into the scoring. Place the pork, rind-side up, on a rack in a roasting pan. Pour 2 cups (500ml) boiling water into the pan, making sure it doesn't touch the pork belly. Roast for 45 mins until the rind blisters. Lower the temperature to 200C and continue roasting for 1 hour, adding water if needed. Rest the pork for 10 minutes, covered with foil, then slice into 5 cm pieces.
  • In a large stockpot or saucepan, combine stock, soy sauce, mirin, five spice, garlic, ginger, sugar, chili, and 3 cups (750ml) of water. Bring to a boil, then lower the heat, cover, and simmer for 10 minutes. Stir in udon noodles and bok choy, then simmer for an additional 3-5 minutes until the bok choy wilts and the noodles are cooked through.
  • Serve the soup in bowls with pork belly slices, and garnish with spring onion and extra chili.

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