Sticky Pork Belly with Udon Noodles and Pak Choi

This dish features tender, sticky pork belly glazed with a rich blend of soy sauce, fish sauce, and mirin, served over a bed of chewy udon noodles and vibrant pak choi. The sesame oil and toasted sesame seeds add a delightful nutty finish, making it a balanced meal that combines traditional flavors with a creative twist. Perfect for a satisfying dinner that respects dietary needs.

Ingredients:

• 500g pork belly, skin scored
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 200g udon noodles
• 2 pak choi, halved
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 160°C (320°F).
2. In a small bowl, mix soy sauce, fish sauce, mirin, rice vinegar, and sesame oil. Set aside.
3. Season the pork belly with salt and pepper, then place it in a baking dish. Pour the sauce mixture over the pork belly, ensuring it's well coated.
4. Cover the baking dish with foil and bake in the preheated oven for 2 hours or until the pork is tender.
5. While the pork is baking, cook the udon noodles according to package instructions. Drain and set aside.
6. In a large pan, heat vegetable oil over medium heat. Add the pak choi, cut side down, and sauté for about 2-3 minutes until slightly charred. Turn them over and cook for another 2 minutes until tender.
7. Once the pork belly is done, remove it from the oven and let it rest for a few minutes. Slice into pieces.
8. To serve, place the udon noodles on a plate, top with the sliced pork belly, and arrange the pak choi alongside. Drizzle with any remaining sauce from the baking dish and sprinkle with toasted sesame seeds.