We regularly cook pork belly fried rice, but wanted to mix things up and use our pork belly in a different way. I didn't make it to the grocery store yesterday like I typically do on Saturday so we needed to make do with what we had left in the fridge. And trust me by grocery shopping day the fridge is sparse. We had a package of pork belly, which I buy from Trader Joes and we love. We had some carrots, celery, green onions and cilantro. I knew we had a package of chow mein noodles, and at first we thought of just doing a stir fry with the noodles. But a broth sounded really good, having never made an udon broth before we started with some bone broth, ginger, garlic etc...well our first round of broth was a major failure. So as dinner time approached and the kids getting more and more hungry I whipped up a new batch of broth, it came together in less than 5 minutes and was beautiful. The flavor was fantastic, down to the last drop.
Pork Belly Udon
3 1/2 cups bone broth
2 cups water
1/4 cup soy sauce
2 tbsp sliced ginger
2 tbsp sliced garlic
Carrots
Green onions
celery
cilantro
Pork belly
chow mein noodles
Mix bone broth, water, soy sauce, ginger and garlic.
Let boil for 10 minute
5 minutes before you're ready to eat add carrots, celery, and a little green onion (cook until desired doneness)
In another pot cook your chow mein noodles per packaging instructions
Sear pork belly on all sides until crispy
Put noodles in bottom of serving bowl
Pour broth and vegetables over top
Put seared pork belly on top
Add fresh cilantro and green onion per taste
Serve with siracha or squeeze of lime
***This would be really good with bok choy, mushrooms, pea shoots, bamboo, snow peas...it's a very versatile broth so the vegetable options are endless. You could also swap out pork belly for tofu, steak, shrimp or chicken.
