Carbonara Udon w/ Braised Pork Belly

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Step 1

DIRECTIONS

Step 2

1. Cut your pork belly into large cubes

Step 3

2. Add oil to a pan and let that get hot. Then add the pork belly and sear until it’s crispy on all sides.

Step 4

3. Remove the pork belly into a separate bowl, then pour out almost all of the excess oil except 1 tbsp remaining.

Step 5

4. Add the garlic, bay leaves, and ginger, and let the aromatics cook on its own for a minute. Then add the brown sugar into the oil and stir until it turns a little darker in color. Then immediately add back in the pork, the soy sauce, and the broth. Pour in broth (or water) to cover the pork.

Step 6

5. Cover the pan and let it cook for 30-40 minutes on medium-low until the meat is fork tender. Then uncover the lid and let the sauce reduce and thicken up.

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6. While the pork is cooking, prepare the egg mixture by whisking together 2 whole eggs and 1 yolk along with 1/2 cup of parmesan and salt and pepper to taste. Set that aside.

Step 8

7. Cook the udon noodles in boiling water for about 1 minute, just until it softens up. Save about 1/4 cup of the noodle water for later, then strain the udon and set it aside.

Step 9

8. When the sauce has thickened up, turn the heat off and remove the garlic and bay leaves. Add the udon noodles and the egg mixture, then quickly mix it together until the sauce turns shiny. If you feel like the sauce is too thick, add the noodle water a tablespoon at a time until it reaches the consistency you like. Make sure to turn the heat off and mix quickly or else the eggs might scramble from the heat.

Step 10

9. Top with additional shaved parmesan, and enjoy!