Soy-Braised Pork Belly Udon with Vegetables
Soy-Braised Pork Belly Udon with Vegetables is a cozy, umami-rich noodle bowl featuring tender pork belly slow-braised in soy, mirin, and ginger, then served over chewy udon in a light dashi broth. Earthy shiitake mushrooms, sweet carrots, and tender bok choy and spinach add balance, color, and freshness, while a splash of the glossy braising sauce ties everything together. Comforting yet refined, it’s a restaurant-style bowl that feels special but approachable.
Servings 3 people
Calories 800kcal
Cost $20 for the entire recipe
Equipment
- large heavy-bottomed pot or Dutch oven
- Medium saucepan
- Fine mesh strainer
- Sharp knife
- Cutting board
- measuring cups
- Measuring spoons
- Tongs or slotted spoon
- Ladle
- Serving bowls
Ingredients
Soy-Braised Pork Belly
- 1 lb pork belly cut into large cubes
- ¾ cup soy sauce
- ½ cup mirin
- ¼ cup sake or dry sherry
- 2 tbsp brown sugar or rock sugar
- 1 cup water
- 1- inch piece ginger sliced
- 3 cloves garlic smashed
- 1 scallion cut into large pieces
Udon, Broth & Vegetables
- 2 packs fresh or frozen udon noodles
- 4 cups dashi or light chicken broth
- 1 cup shiitake mushrooms sliced
- 1 small carrot julienned
- 2 baby bok choy halved or quartered
- 1 cup fresh spinach optional, can sub more bok choy
- 1–2 tbsp reserved braising liquid to taste
Toppings
- Soft-boiled eggs
- Scallions thinly sliced
- Sesame seeds
- Chili oil optional
- Nori strips optional
Instructions
Sear the Pork Belly
- Heat a heavy pot over medium heat. Add pork belly (no oil needed) and sear until lightly golden on all sides. Spoon off excess fat if needed.
Braise the Pork Belly
- Add soy sauce, mirin, sake, sugar, water, ginger, garlic, and scallion.
- Bring to a gentle simmer, partially cover, and cook on low for 60–75 minutes, turning occasionally, until fork-tender.
Reduce the Sauce
- Remove pork belly and strain out aromatics.
- Simmer braising liquid uncovered until slightly thick and glossy. Return pork belly to coat.
Build the Broth with Veggies
- In a separate pot, bring dashi to a gentle simmer.
- Add shiitake mushrooms and carrots; simmer 5–7 minutes until tender and flavorful.
Cook Udon & Greens
- Add udon noodles to the broth and loosen gently.
- Add bok choy and spinach; cook 1–2 minutes until just wilted.
Season & Assemble
- Season broth with 1–2 tbsp braising liquid.
- Divide noodles and vegetables into bowls, pour broth over, and top with soy-braised pork belly and glaze.
Finish
- Add eggs, scallions, sesame seeds, chili oil, and nori if using.
Notes
-
Pork belly texture improves overnight:
Braising the pork belly a day ahead and chilling it in the sauce makes it even silkier and more flavorful. Reheat gently before serving. -
Control saltiness with broth, not water:
If the dish tastes too salty, dilute with more dashi or light chicken broth instead of water to keep depth. -
Vegetable timing matters:
Add mushrooms and carrots early so they absorb flavor; add bok choy and spinach at the very end to keep them bright and tender. -
Adjust sweetness to taste:
Some soy sauces are saltier than others. Taste the braising liquid and add a pinch more sugar only if needed. -
Don’t over-reduce the glaze:
The braising sauce should be glossy and spoonable, not thick like syrup. It’s meant to season the broth lightly. -
Crispy option:
For contrast, broil or pan-sear the braised pork belly for 2–3 minutes before serving. -
Make it weeknight-friendly:
Use pre-sliced pork belly and store-bought dashi; total active cooking time drops significantly. -
Optional upgrades:
A soft-boiled egg, chili oil, or a pinch of yuzu or lemon zest adds restaurant-style polish without much effort.
🌸 Sugar Cloud–Style Variations
- Charred Bok Choy Version: Pan-sear bok choy separately for smoky contrast
- Miso-Soy Broth: Whisk 1 tsp white miso into the dashi
- Citrus Finish: Add yuzu or lemon zest right before serving
- Crispy Pork Belly: Broil braised pork belly for 2–3 minutes before topping
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