Udon Noodle Soup Later Crispy Pork Belly

Impress your family subsequently this sensational udon noodle soup topped when crispy pork belly and Asian greens.

The ingredient of Udon Noodle Soup Later Crispy Pork Belly

• 1 kg coles pork belly roast scored at 1 cm intervals
• 1 tbsp sea salt flakes
• 4 cups 1l chicken hoard
• 1 4 cup 60ml soy sauce
• 1 tbsp mirin
• 1 2 tsp five spice
• 2 garlic cloves sliced
• 4cm piece ginger peeled cut into matchsticks
• 2 tsp caster sugar
• 1 long red chilli thinly sliced
• 2 x 200g obento udon noodles
• 1 bunch pak choy trimmed leaved divided
• 2 spring onions thinly sliced to assist
• sliced red chilli extra to relieve sustain

The Instruction of udon noodle soup later crispy pork belly

• place pork a propos a plate pat dry next paper towel sprinkle once half the salt refrigerate uncovered for 6 hours or overnight
• preheat oven to 230c pat dry pork rind following paper towel sprinkle steadfast salt beyond the rind and massage into the scoring place pork rind side up nearly a rack in a roasting pan pour 2 cups 500ml boiling water into the pan ensuring the water doesnu2019t be adjacent to lie alongside the pork belly roast for 45 mins or until the rind starts to blister reduce temperature to 200c and roast for a additional 1 hour adding more water if necessary transfer pork to a plate cover when foil and set aside to settle for 10 minutes slice into 5 cm pieces
• meanwhile place stock soy sauce mirin five spice garlic ginger sugar chilli and 3 cups 750ml water in a large stockpot or saucepan bring to the boil shorten heat to low cover and simmer for 10 mins build up udon noodles and bok choy simmer for 3 5 mins or until bok choy wilts and noodles are cooked though
• ladle soup into bowls and grow pork belly slices sprinkle behind spring onion and extra chilli to serve

Nutritions of Udon Noodle Soup Later Crispy Pork Belly

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