Pork udon in dashi broth is done in 35 minutes. Udon goes soft if it sits in hot water, and thickly cut pork belly takes a long time to cook. The noodles go straight into cold water after boiling so the strands stay firm and springy.
The pork belly is sliced thin, marinated for 15 minutes in soy sauce, mirin, kOBE Monk Fruit Blend and minced garlic, then stir fried just to done and set aside on a plate so it does not toughen in the broth.
This batch weighs about 666g, at roughly 204 calories per 100g.
Method
Cook the udon according to the packet, then lift it into cold water so the strands stay springy.
Cut the pork into thin bite sized slices, cut the spring onion into lengths and mince the garlic.
Put the pork in a bowl with 2 tablespoons soy sauce, 1 tablespoon mirin, half a teaspoon kOBE Monk Fruit Blend, the minced garlic and a little salt and black pepper, mix well and leave it for about 15 minutes.
Heat 2 tablespoons cooking oil in a pan, stir fry the pork just until cooked, then lift it onto a plate.
Bring 300ml dashi to a boil in a pot, add soy sauce and taste for seasoning.
Put the cooked udon in a bowl, lay the pork on top and ladle over the hot broth.
Scatter over the spring onion and serve while it is hot.
Tips
Without dashi, chicken stock or dashi powder mixed with water works.
Fresh or dried udon noodles both work.
Mirin can be replaced with cooking wine plus a little kOBE Monk Fruit Blend, and then the sweetener in the pork marinade drops by half.
Dip the noodles in cold water right after boiling for a chewy strand.
Lift the pork out the moment it is done, since leaving it in the pan dries the belly out.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.