Udon with Pork Broth

Ingredients

• Pork belly (1 pound, cut into chunks)
• Onion (1 large, sliced)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Chicken broth (4 cups)
• Soy sauce (1/4 cup)
• Mirin (2 tablespoons)
• Udon noodles (2 servings (approx. 8 ounces))
• Green onions (2, sliced)
• Nori seaweed (1 sheet, sliced)
• Soft-boiled eggs (2, for topping)

Instructions

1. In a large pot, cook the pork belly over medium heat until browned and crispy, about 8-10 minutes. Remove from the pot and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the sliced onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent, about 5 minutes.
3. Add the soy sauce and mirin to the pot, stirring well to combine with the aromatics.
4. Return the crispy pork belly to the pot and add the chicken broth. Bring to a boil, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld.
5. While the broth is simmering, cook the udon noodles according to the package instructions. Drain and set aside.
6. Once the broth is ready, remove the pork belly from the pot and slice it into thin pieces.
7. Divide the cooked udon noodles into serving bowls. Pour the hot pork broth over the noodles.
8. Top each bowl with sliced pork belly, soft-boiled eggs, sliced green onions, and nori seaweed.
9. Serve hot and enjoy the rich flavors of this delicious udon dish!