Udon soup with pork belly

 Broth

 

  • 5 C Chicken Broth
  • 3 C Water
  • 1 t Five Spice Powder
  • 1/4 C Soy Sauce
  • 2 T Mirin
  • 1 1/2 in Ginger, cut in matchsticks
  • 2 Cloves Garlic, sliced
  • 1 Spicy Pepper, sliced thin
  • 1 Bok Choy, leaves whole
  • 1 lb Roast Pork Belly
  • 1/2 lb. Udon Noodles
  • 1/2 lb Roast Pork Tenderloin, optional
  • 1 Spicy Pepper, 2 Green Onions, sliced, garnish

Bring all ingredients in broth to a boil, simmer for 15 minutes. Add bok choy, noodles simmer 3-5 minutes. Serve with pork, garnish.

 

 

 

Roast Pork

 

Score top fat layer, 1/2 inch square checker. Rub with salt all around and rest in refrigerator for 6 hours or overnight.
Preheat over to 450f.
Rub pork with 1 T salt, 1/2 t Five Spice. Place pork on rack about oven pan. Add 2 C boiling water to pan rack, fill periodically to avoid going dry.

Roast Pork fat up, for 45 min, until the fat on the toppork blisters. Turn oven to 375f and roast an hour. Rest 10 min, before slicing into 3/4 in pieces.

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