
BBQ Pork with Stir fried Udon
Korean inspired with my little twist! Definitely give this one a try!
Okay so this ‘recipe’ was actually me improvising and using some ingredients I bought in China town, I didn’t plan to post a recipe but due to the requests… gotta give the people what they want right? :p
I know it looks daunting and a lot but I promise most of the hard work is in the prep and it’s just about working quickly with high heat. I used my special electric grill for this but feel free to use a wok or large frying pan. I’ve also tried put down measurements as best as I can but please adjust to your own taste!
Here is what you’ll need:
- Sliced pork belly (Of course chicken, beef, shrimp or tofu can be used!)
- Udon noodles( you can use egg noodles) 1 serving
- Mixed bell peppers - sliced into thin strips
- 1 medium onion - sliced
- Minced ginger and garlic - 2tbspn
- Bean sprouts- loads! (They shrink down into nothing)
- Shimeji mushrooms (they’re super easy to find now on most Asian supermarkets) - a handful pulled apart
- 3 spring onions sliced diagonally
Pork Belly Marinade:
- Dark soy sauce
- Light soy sauce
- Mirin (Japanese cooking wine, optional)
- Sambal (chilli and garlic paste)
- Honey
- Garlic and ginger powder
- Chilli flakes (to taste)
- Vegetable oil- 1 tbsp
Cooking Sauce seasoning:
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- Sugar
- Chilli (to taste)
- Salt and pepper to taste.
Instructions:
- In a bowl mix together the pork belly marinade and stir until the honey is dissolved.
- Make sure your pork belly is washed and completely dry.
- Pour on the marinade and massage well, you can marinate this overnight if you like but I was impatient and only waited 30 minutes
- Parboil your noodles, drain, rinse and set aside.
- Heat a little oil in the pan and cook the pork on a medium heat, turning over every 30secs to a minute ensure its cooked thoroughly. This should take about 15-20 mins, once they’re a good colour and cooked through, put them in a plate and set aside.
- ** don’t be alarmed if the pork looks dark, that’s caused by the caramelisation of the honey we put in the marinade. Just turn down the heat if it gets too smokey!**
- Place the garlic and ginger in the same pan (do not clean out the pan! That’s flavour you’ll be washing away) and stir fry
- Add in the onions and carrots and stir well until the ginger and garlic are fragrant. Season with salt and pepper
- Add the peppers and mushrooms and continue to stir fry
- Now add your noodles and seasoning sauce and stir thoroughly. (This is where it’s best to test your wok flipping skills)
- Let the liquid cook down a bit and thicken then add the bean sprouts
- Continue to stir and taste for seasoning. Always taste and adjust!
- Turn off the heat and fold in the green onion slices.
- Serve the BBQ pork on top and enjoy!
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