Kurobuta Pork Belly Udon Recipe
Make Kurobuta Pork Belly Udon Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Belly
Udon Noodles
Garnishes
Method
Preparing the Pork Belly
- 1
Season the Pork
In a bowl, season the Kurobuta pork belly with salt, black pepper, soy sauce, and mirin. Ensure all sides are evenly coated. Let it marinate for at least 30 minutes.
- 2
Sear the Pork
In a large skillet, heat the sesame oil over medium-high heat. Add the marinated pork belly and sear until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- 3
Simmer the Pork
In the same skillet, add the vegetable broth, smashed garlic cloves, and sliced ginger. Return the seared pork belly to the skillet. Cover and simmer on low heat for about 1 hour, until the pork is tender.
Cooking the Udon Noodles
- 4
Boil the Noodles
In a separate pot, bring water to a boil. Add the udon noodles and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.
- 5
Add Noodles to Broth
Once the pork belly is tender, remove it from the skillet. Strain the broth to remove garlic and ginger pieces. Return the broth to the skillet and add the cooked udon noodles. Stir to combine.
Serving the Dish
- 6
Plate the Udon
In bowls, divide the udon noodles and ladle the broth over the top.
- 7
Garnish
Slice the pork belly into thick pieces and place on top of the noodles. Garnish with sliced green onions, nori sheets, sesame seeds, and a drizzle of chili oil to taste.
- 8
Serve
Enjoy your Kurobuta Pork Belly Udon hot!