Crispy Pork Belly Noodle Soup

Serves 4

Time 3 hours

Ingredients

800g pork belly, in 1 piece 

1 red chilli, sliced

1 garlic clove, sliced

30g ginger, finely chopped

4 spring onions, finely sliced

1 tbsp miso

2 tbsp soy sauce

2 tbsp soft brown sugar

200g fine table salt

For Broth

800ml chicken stock

80ml soy sauce

75ml concentrated Dashi or fish sauce 

400g udon noodles, pre-blanched 

200g bean sprouts 

2 red chillis, sliced 

2 spring onion, finely chopped

½ bunch Thai basil 

Lime juice, to serve

Method

Leave your pork belly uncovered in the fridge overnight to help dry out the skin.

In a saute pan over a medium heat seal of the pork belly on the flesh side only until nicely coloured. 

Prepare two pieces of foil and form a cross with them before folding in the edges to the size of the pork.

Mix the soy, miso and sugar together before adding the garlic, chilli and ginger. Rub all over the pork belly avoiding the skin.

Preheat oven to 230°C. Cover the skin of the pork with the salt.

Roast for 20 minutes until the skin starts to crackle slightly. Then drop the temperature to 160°C for 2.5-3 hours. If the skin isn’t super crackling like bump the temperature up again until it pops completely. Ensure you leave it to rest for at least 20 minutes.

Scrape the salt off the pork crackling and finish under your grill for the crackling to pop.

For the broth, combine the stock, dashi sauce, and soy sauce in a saucepan and heat until warmed through. Season with salt to taste.

Meanwhile, place the blanched noodles, bean sprouts, chili, spring onion, Thai basil, and crispy pork belly in a serving bowl. To finish, pour the hot broth over the ingredients in the bowl and add a splash of lime juice. Serve immediately.