1. Braise the Pork (Tenderize)
Add to pot:
– Pork belly
– 3 cups chicken broth
– Onion
– Ginger
– Garlic
– Rice vinegar
– 1 tsp sugar
Bring to a gentle simmer.
Lower heat so it barely bubbles.
Simmer 45–60 minutes.
Pork should be fork-tender.
Remove pork.
Strain and reserve the liquid.
2. Build the Broth
Take strained liquid.
Add enough chicken broth to equal 4 cups total.
Bring to gentle simmer.
Add:
– ½ tsp toasted sesame oil
– ¼ tsp sugar
– Small splash rice vinegar
Keep hot (do not boil).
3. Make Miso Tare
Mix until smooth:
– 1½ tbsp white miso
– 2 tsp red miso
– ½ tsp minced garlic
– ½ tsp very finely minced ginger
– 1 tsp rice vinegar
– ½ tsp chili garlic sauce
– 1 tsp sugar
– ½ tsp toasted sesame oil
4. Glaze & Finish Pork
Heat pan over medium-high.
Add pork belly slices.
Sear 1–2 minutes per side until lightly browned.
Add:
– 1 tbsp chicken broth
– ½ tsp chili garlic sauce
– 1 tsp sugar
Let bubble 1–2 minutes until lightly glazed.
Remove from heat.
5. Cook Noodles
Boil noodles according to package.
Drain well.
Do not rinse.
6. Assemble (Per Bowl)
Add to each bowl:
– 1–1½ tbsp miso tare
– About 2 cups hot broth
Stir until dissolved.
Add noodles.
Top with glazed pork belly.
Optional:
– Chili oil
– Green onions
– Soft-boiled egg
– Bamboo shoots
