Pork Belly Curry Udon Recipe

Curry udon involves udon noodles in a spicy curry sauce. Japanese curry is thick brown stew made with a flour-based roux, unlike Indian, Thai, and other curries. Though similar to Cajun gumbo's roux, Japanese roux tastes very different.

– 1 pound pork belly strips, sliced into 1-inch piece – 1-inch knob fresh ginger, peeled and minced – 1 onion, diced – 1 tablespoon soy sauce – 1 tablespoon mirin – 5 cups water – 8 grams instant dashi (about 2 ½ teaspoons) – 2 cubes Japanese curry roux/mix – ¼ cup milk – 3 servings fresh or frozen udon noodle – 2 scallions, chopped, for serving



Cook a deep pot or skillet on medium. Apply oil lightly. Sauté pork belly pieces for 5 minutes until pale in the center and golden around the edges.

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Next 5 minutes, add ginger and onion and cook until soft. Scrape the pot bottom for browned bits and add soy sauce and mirin. 

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Put water and instant dashi in a pot, boil, then simmer for 5 minutes. Get a ladle of hot broth from the pot and add curry cubes. 

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Small spoon or chopsticks dissolve curry cubes. Mix curry mixture with broth. Let simmer on medium. 

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Add milk to another ladle of hot broth and heat. Mix tempered milk with broth.

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After adding the udon noodles and allowing them to boil for two to three minutes, use chopsticks to carefully break the blocks apart.

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To thicken the soup, remove it from the heat and allow it to cool for three to four minutes. Add some scallions as a garnish before serving.

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