{"id":5122,"date":"2025-02-24T17:48:34","date_gmt":"2025-02-24T17:48:34","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=5122"},"modified":"2025-02-24T17:48:37","modified_gmt":"2025-02-24T17:48:37","slug":"pork-belly-udon","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=5122","title":{"rendered":"Pork Belly Udon"},"content":{"rendered":"\n
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As winter continues to oppress us with a thick blanket of water in various states of solidification (snow, ice, snowcrete, etc.), I find myself longing for a hot, steaming bowl of noodles and pork belly in a rich, warming sauce. Usually, I wait until I am in the office to visit the noodle bar or the super spicy Xian place. But alas, the weather has played havoc with my travel plans. I shall have to see about gaining my noodle fix while at home.<\/p>\n\n\n\n

The local not-so-mega-mart had pork belly in thick strips, almost like bacon, but in 1\/2″ slices (for a near giveaway price). If one took those and diced them down to 1\/2″ cubes and then marinated them in soy sauce, sugar, garlic, scallions, ginger, sesame oil, and sesame seeds\u2014AKA Galbi stir-fried them with various vegetables and added a serving of thick Udon noodles at the end, one would have a cheap, tasty, and hearty meal. Whilst Galbi does refer to ribs and usually beef ribs cut in a flanken style, (across the ribs), I’ll commit the cultural misappropriation sin and use this for pork belly. In any case I am sure it will taste delicious.<\/p>\n\n\n\n

Almost any cooked noodle can be used here, but as I have a package of Udon, I’ll cook that off, drain, and add it in the latter stages of dish preparation. In the last stage, I’ll taste-season and balance the flavor with chili crisp or sriracha, along with mirin and dark brown sugar. I’m looking for a sweet-salty taste, a rich mouthfeel, and a pleasantly warm finish at the back of my throat.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Galbi or grilled ribs is a type of gui (grilled dish) in Korean cuisine. “Galbi” is the Korean word for “rib”, and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. Galbi is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as karubi).<\/em><\/p>\n\n\n

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Cheap Pork Belly Noodles<\/h2>\n
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Fast, cheap, tasty Asian fling meal..<\/span><\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Marinate <\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div><\/div>
Course: <\/span>Cheap, Dinner, Lunch<\/span><\/div><\/div>
Cuisine: <\/span>American, Asian<\/span><\/div><\/div>
Calories: <\/span>901<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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