Pork Belly Curry Udon Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 1 pound pork belly strips, sliced into 1-inch pieces
  • 1-inch knob fresh ginger, peeled and minced
  • 1 onion, diced
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 5 cups water
  • 8 grams instant dashi (about 2 ½ teaspoons)
  • 2 cubes Japanese curry roux/mix
  • ¼ cup milk
  • 3 servings fresh or frozen udon noodles
  • 2 scallions, chopped, for serving
Directions
  1. Place a deep pot or skillet over medium heat. Spray lightly with oil.
  2. Add pork belly pieces and cook until pale in the center and golden around the edges, about 5 minutes.
  3. Add ginger and onion and cook until very soft, another 5 minutes.
  4. Add soy sauce and mirin and stir to combine, scraping the browned bits from the bottom of the pot.
  5. Add water and instant dashi, bring to a boil, then lower heat and simmer broth for 5 minutes.
  6. Lift a ladleful of hot broth from the pot and add the curry cubes to the ladle.
  7. Dissolve curry cubes using a small spoon or chopsticks.
  8. Add curry mixture to the broth and stir to combine. Bring to a simmer over medium heat.
  9. Lift another ladleful of hot broth from the pot and stir in the milk to warm.
  10. Combine the tempered milk into the pot of broth.
  11. Add udon noodles and boil for 2-3 minutes, then carefully break blocks apart using chopsticks.
  12. Remove soup from the heat and let cool for 3-4 minutes to thicken.
  13. To serve, garnish with scallions.