Okinawa Soba with Braised Pork Belly

Ingredients

• 500g (1.1 lb) pork belly, skin removed 500g (1.1 lb) pork belly, skin removed
• 4 cups (950ml) pork stock 4 cups (950ml) pork stock
• 2 cups (470ml) bonito stock 2 cups (470ml) bonito stock
• 4 bundles of Okinawa soba noodles 4 bundles of Okinawa soba noodles
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• 4 tablespoons pickled ginger 4 tablespoons pickled ginger
• 1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the pork belly and cook until browned on all sides.
2. 2.
   In a separate bowl, combine soy sauce, mirin, sake, and brown sugar. Pour the mixture over the pork belly and add enough water to cover the meat. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours until the pork is tender.
3. 3.
   Remove the pork belly from the pot and let it cool slightly. Slice the pork belly into thin pieces.
4. 4.
   In the same pot, combine the pork stock and bonito stock. Bring to a boil, then reduce the heat to low and simmer for 20 minutes to develop the flavors.
5. 5.
   Cook the Okinawa soba noodles according to the package instructions. Drain and rinse under cold water.
6. 6.
   Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles.
7. 7.
   Arrange the sliced pork belly on top of the noodles. Garnish with green onions, pickled ginger, and a sprinkle of red pepper flakes.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pork belly — For a more tender result, marinate the pork belly overnight in the soy sauce, mirin, sake, and brown sugar mixture before cooking.
• Okinawa soba noodles — Cook the noodles al dente to maintain their chewy texture.

Tips & Tricks

• If you prefer a spicier broth, add a dash of chili oil or Sriracha sauce.
• Customize your toppings by adding boiled eggs, sliced pork belly, or bean sprouts.
• For a healthier option, use lean pork loin instead of pork belly.
• Make a larger batch of the braised pork belly and freeze the leftovers for future use.
• Experiment with different garnishes such as nori seaweed or sesame seeds.

Serving advice

Serve the Okinawa Soba hot in individual bowls, allowing each person to customize their toppings according to their preferences. Provide chopsticks and spoons for easy enjoyment of the noodles and broth.

Presentation advice

To enhance the presentation, arrange the sliced pork belly on top of the noodles in an attractive pattern. Sprinkle the green onions and pickled ginger evenly over the dish, and finish with a sprinkle of red pepper flakes for a pop of color.