Indulge your taste buds with the irresistible flavors of Buta Udon Udon with Braised Pork, a dish that brings the heart of Japanese cuisine right to your table! Imagine tender, melt-in-your-mouth pork belly simmered to perfection, served over chewy udon noodles and drizzled with a rich, savory sauce. This recipe is not just a meal; it’s an experience that will transport you to a cozy izakaya in Japan. With just 15 minutes of prep and an hour of cooking, you can create a dish that’s perfect for family dinners or impressing guests. Ready to dive into a bowl of deliciousness? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 lb pork belly, sliced
- 4 servings udon noodles
- 4 cups dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 green onions, chopped
- Shiitake mushrooms (optional)
Instructions
- Prepare the pork belly by slicing it into thin, even strips about 1/4 inch thick. Pat the meat dry with paper towels to ensure proper browning.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork belly strips without oil and allow them to render their own fat, cooking until they develop a golden-brown color and crisp edges, approximately 5-7 minutes.
- Remove excess fat from the pot, leaving just enough to coat the bottom. Add mirin, soy sauce, and sugar to the pot, stirring to deglaze and create a caramelizing liquid around the pork.
- Pour in the dashi stock, ensuring the pork is mostly submerged. Reduce heat to low, cover the pot, and let the pork braise slowly for 45-50 minutes until the meat becomes tender and nearly falling apart.
- While the pork is braising, prepare the udon noodles according to package instructions. For best results, cook in boiling water until they are just tender, then drain and rinse with cold water to prevent overcooking.
- If using shiitake mushrooms, slice them thinly and briefly sauté in a separate pan with a small amount of oil until they become golden and fragrant.
- Once the pork is tender, remove the lid and increase heat to reduce the braising liquid, creating a rich, glossy sauce that coats the meat.
- Divide the cooked udon noodles among four serving bowls. Carefully place the braised pork strips on top of the noodles, and ladle the reduced braising liquid over the dish.
- Garnish with finely chopped green onions and optional shiitake mushrooms. Serve immediately while hot, allowing diners to mix the noodles, pork, and sauce together.
Tips
- Choose Quality Pork Belly: For the best flavor and texture, select high-quality pork belly with a good balance of meat and fat. This will ensure your braised pork is juicy and tender.
- Pat the Meat Dry: Before cooking, make sure to pat the pork belly strips dry with paper towels. This step is crucial for achieving that beautiful golden-brown crust when you render the fat.
- Don’t Rush the Braising: Allow the pork to braise slowly on low heat. This process breaks down the collagen in the meat, resulting in a tender and flavorful dish.
- Adjust the Sauce to Your Taste: Feel free to tweak the soy sauce and sugar levels to suit your palate. If you prefer a sweeter sauce, add a bit more sugar; for a saltier kick, increase the soy sauce.
- Cook Udon Noodles Perfectly: Follow the package instructions carefully, and rinse the noodles in cold water after cooking to prevent them from becoming mushy.
- Garnish Generously: Don’t skimp on the green onions and optional shiitake mushrooms. They add a fresh crunch and umami flavor that elevates the dish.
- Serve Hot: This dish is best enjoyed immediately after serving. The combination of hot noodles, tender pork, and rich sauce creates a comforting bowl that’s hard to resist!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
