Pork Belly and Miso Noodles
Author: 
Recipe Type: Main
Cuisine: Japanese
Serves: 2 servings
 
Miso noodles are perfect anytime of the year, especially on a rainy spring day. Stay in for dinner and enjoy a comforting bowl with bold Japanese flavors.
Ingredients
  • Half a pound of pork belly
  • 2 stalks of scallion, cut into 2” pieces
  • 4-5 shiitake, sliced
  • 1 cup of enoki mushrooms, 2” pieces
  • Large handful of arame
  • 1 teaspoon instant dashi
  • 2.5 tablespoons white miso paste (Begin with less to adjust flavor accordingly)
  • 1 stalk of bok choy
  • 5 cups cold water
  • 2 servings noodles of your choice (I used laksa noodles)
  • 1 egg (optional)
Instructions
  1. This is optional, but I marinated my pork belly in a mixture of 1 tablespoon soy sauce and 1 teaspoon sugar. This just adds some extra flavor and helps the pork to caramelize nicely when braising.
  2. Cut the pork belly into two even pieces. Heat up a medium saucepan on high and when hot, sear the pork belly. Once a side is brown, turn over until all sides are brown and caramelized. Add the scallions and once they start to brown and soften, add water. Here’s a tip: if you clean the shiitake thoroughly, add the stems to enhance the broth’s flavor profile.
  3. Once the broth comes to a boil, add the dashi and miso. Stir until everything is incorporated. Turn heat down to low. Check for taste – once it’s to your satisfaction, cover and let cook for at least one hour.
  4. When the soup is close to finish, start preparing your other ingredients. Soak the arame in cold water for 5 minutes and then drain. Set aside.
  5. Once the belly is done braising, immediately remove and set in fridge to let cool. By cooling it, it will be easier to cut the meat. Let cool for at least 15 minutes. Now, back to finishing the soup.
  6. If you used the mushroom stems, take them out now. Taste for flavor again and adjust if necessary. Follow instructions for the noodles you are using. Drain and portion noodles into two large bowls.
  7. At this point, once the pork belly feels cool to the touch, slice into 1” pieces. Fry them in a pan over medium heat to crisp them up.
  8. Bring the soup back to medium high heat – toss remaining vegetables for cooking. Once the vegetables are done cooking, ladle the steamy soup into the noodle bowls. Add arame and crispy pork belly on top. Top off with fresh scallions and radish for a splash of color.
  9. This last step is totally optional but definitely worth it – add a soft-boiled egg onto the yummy goodness and sprinkle some sesame seeds on top.
Recipe by Honest Cooking at http://honestcooking.com/pork-belly-miso-noodles/