Homemade Udon Soup with Crispy Pork Belly

This is a simple pork belly udon noodle soup that you can make at home, made of a sensational broth, crave-worthy vegetables and a soft-cooked egg. Another perfect for winter recipe!



For Udon Soup:

  • 1 packet udon noodles frozen or fresh
  • 1 cup pork stock
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 1 pinch salt
  • 1 pinch sugar
  • 2 tbsp spring onion finely chopped
  • 1 pinch chilli flakes 


For Crispy Pork Belly:

  • 500 g pork belly
  • 2 tbsp fish sauce
  • 6 cloves garlic
  • 1 medium onion sliced
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 pc bay leaves
  • 1 cup cooking oil
  • 1 litres water 




To Cook the Crispy Pork Belly: 

  1. In an Avacraft Stock Pot add the water and bring it to boil. Once it boils, add the fish sauce, garlic cloves, onion, bay leaves, and the pork belly. Cover with lid.
  2. Soften the pork for about 50 minutes, and before frying, make sure the pork is cold. It must fry twice, on the first fry, just light brown.
  3. Then refrigerate for about 1-2 hours, before frying again to achieve a very crisp pork belly.
  4. Once done, transfer the crispy pork belly on the wire rack to remove excess oil and let it cool for about an hour.


To Cook Udon Soup: 

  1. Cook udon noodles still according to packet directions or recipe if you’re making them by hand.
  2. Place chili flakes, soy sauce, mirin, salt, and sugar into a deep bowl, then pour boiling pork stock over the top.
  3. Take cooked udon noodles and slide them into the soup base.
  4. Top with sliced crispy pork belly, spring onion, and fried garlic.


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