Pork Belly & Broth Recipe

Prepare pork

Pat the pork belly dry with paper towels. Score the fat lightly in a crosshatch if desired. Rub all over with 1 tbs kosher salt and the ground black pepper. Let rest at room temperature for 20 minutes while you prepare the other components.

Sear

Heat 2 tbs neutral oil in a large ovenproof skillet or sauté pan over medium-high heat until shimmering. Place pork belly fat-side down and sear until deeply golden, about 6–8 minutes. Turn and brown the other sides briefly, about 2–3 minutes. Remove pork to a plate.

Roast

Preheat oven to 160°C (320°F). In the same pan, add sliced ginger, crushed garlic and knotted scallions; sauté for 1–2 minutes to release aroma. Return pork belly to the pan, spoon aromatics over it. Cover tightly with foil or a lid and roast in the oven for 1 hour 15 minutes, or until pork is tender but still sliceable. Remove from oven and let rest 10 minutes. Reserve pan juices for the broth.

Quick smoking for service

While pork rests, line a small roasting pan with foil and place the soaked wood chips in a small foil pouch or directly on a piece of foil. Heat a gas burner or a small portable stovetop over medium-high; ignite the pouch until it smokes (or place pouch in a hot pan until it begins to smolder). Immediately place sliced pork belly on a wire rack inside a deep baking tray, set the smoking pouch under the rack, and cover the tray tightly with another sheet of foil so smoke infuses for 5–8 minutes. Uncover and tent the pork to keep warm. (For restaurant theatre: perform table-side using a domed cloche and a smoking pouch.)

Prepare kombu & mushrooms

Put kombu and dried shiitake in 500 ml warm water and soak 20 minutes while other work proceeds. Reserve soaking liquid.

Make broth

In a large pot combine chicken stock, 1 litre water, reserved kombu/shiitake soaking liquid (leaf out any grit), star anise, light soy, mirin, sake, brown sugar and white pepper. Add the reserved pan juices from the roasted pork belly and any browned bits scraped from the pan. Bring to a gentle simmer over medium heat, then reduce heat and simmer gently for 25–30 minutes to meld flavors. Taste and adjust seasoning with up to 1 tbs more soy or 1 tsp salt, if needed. Remove kombu and star anise before serving; keep shiitake in broth for texture or remove and slice if preferred.

Cook udon

Bring a separate large pot of water to a rolling boil. Add udon noodles and cook according to package instructions until just tender (fresh ~2–3 min, frozen 4–6 min). Stir gently to separate. Drain and rinse briefly under warm water to remove excess starch; toss with 1 tsp sesame oil to prevent sticking and keep warm.

Blanch vegetables

In the pot used for noodles (after draining), bring 1.5 litres of water to boil, add baby bok choy and blanch 1–2 minutes until bright green and tender-crisp. Remove and set aside. Quickly blanch sliced fresh shiitake and carrot for 30–45 seconds if you prefer them warmed in the bowl.

Slice pork

Using a sharp knife, slice the rested smoked pork belly into 6–8 mm (1/4"–1/3") thick pieces. Keep warm on a rack or tented plate.

Heat the finished broth to a gentle simmer and skim any surface fat if desired for a clearer presentation. Divide udon noodles evenly among 4 deep bowls (approximately 100 g each). Ladle hot broth over the noodles, about 350–400 ml per bowl.

Arrange 3–4 slices of smoked pork belly on top of each bowl, add halved baby bok choy, a few shiitake slices and julienned carrot. Halve soft-boiled eggs and place one half in each bowl (or a whole egg split between two bowls). Sprinkle with sliced green scallions, toasted sesame seeds, torn nori strips and microgreens or cilantro. Finish with a drizzle of sesame oil and a pinch of shichimi togarashi if using.

Serve immediately with a small cloche or tray if you want to re-create theatre: brief cloud of smoke at the table before removing cover.