Udon with Sous-Vide Porcelet Belly

D'Artagnan chef bio | Yield: Serves 4 | Cook Time: 10 hours Prep Time: 20 minutes
In this recipe slurp-worthy udon is topped with quivering porcelet belly cooked sous-vide. If you don’t have the equipment, braise or roast the belly to top this flavorful bowl of broth and noodles (feel free to substitute your favorite type).
Udon with Sous-Vide Porcelet Belly

Ingredients

    FOR THE BELLY

  • 2 lbs porcelet belly
  • kosher salt
  • ¼ cup soy sauce
  • ¼ cup mirin
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable or neutral oil

FOR THE SOUP

  • 4 soft-cooked eggs
  • 2 teaspoons sesame oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons sambal oelek
  • 2 cups chicken stock
  • 2 tablespoons soy sauce
  • 1-2 teaspoons lime juice
  • 8 oz fresh udon noodles, or noodles of your choice
  • 2 cups chopped bok choy
  • 2 scallions, chopped for serving

Preparation

  1. Set the sous vide machine to 165 degrees F.
  2. Cut pork belly crosswise into 2” wide strips. Generously season pork belly with salt on all sides. Place in vacuum sealed bag with soy, mirin, honey, and sesame oil. Ensure as much air is out of the bag as possible. Drop into the water bath and cook pork belly, maintaining 165-degree F temperature for at least 10 hours (you can cook up to 16 if desired). Remove and allow to rest for 15 minutes.
  3. Remove from bag and pat dry. Heat vegetable oil in a large cast iron skillet over medium-high. Cook pork belly until brown and crisp.
  4. Add sesame oil, garlic, ginger, and sambal oelek and sauté for 2-3 minutes or until fragrant. Add chicken stock, soy, lime juice, and bok choy; bring to a simmer.
  5. Add udon and simmer for 5 minutes longer. Taste and adjust if necessary. Divide soup between 4 bowls. Top with egg, scallions, and pork belly, and additional sambal oelek, if desired.