Pork Belly Udon Carbonara

Black bowl with udon noodles, fried pork belly, grated parmesan, knob of butter, and egg yolk.

5 from 1 vote

This is my Pork Belly Udon Carbonara and it is so incredibly delicious. All you need are egg yolks, parmesan, garlic, pepper, and single cream for the sauce.

Prep Time5

Cook Time20

Total Time20

Course: Main Course

Cuisine: Asian, Italian

Servings: people

Calories: 922kcal

Author: Emily Roz

Ingredients

For the pork belly

300g pork belly slices cut into small ½ inch wide pieces
2 tablespoon light soy sauce
½ tablespoon brown sugar
2 garlic cloves minced

For the carbonara sauce

3 egg yolks
50g parmesan grated
1 garlic clove minced
1 teaspoon ground black pepper
4 tablespoon cream

For the noodles & toppings

200g udon noodles cooked to packet instructions
50g parmesan grated
2 tablespoon butter sliced into little squares
2 egg yolks
1 teaspoon ground black pepper

Instructions

Place a non-stick frying pan on medium heat. Add in your chopped pork belly slices and fry on each side for 3 minutes. Then, pour in your light soy sauce, brown sugar, and garlic cloves. Fry for a further 2 minutes, then add in 50ml water. Fry for 5 minutes until the water has evaporated and the pork belly is crispy but tender.
Meanwhile, combine all of your carbonara sauce ingredients in a bowl. Set it aside while you wait for your pork belly to be cooked. You can also prepare your udon noodles by following their packet instructions (make sure your noodles and pork belly stay hot up until serving).
When everything is ready to go, divide your carbonara sauce into your bowls and top with your chewy udon noodles.
Garnish with your fried pork belly, grated parmesan cheese, a knob of butter, and an egg yolk. Sprinkle over some ground black pepper and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

Storage: Place in an airtight container and into the fridge for up to 4 days. When reheating, add a splash of cream and heat in the microwave until piping hot or on the stove top.

Top Tips!

The smaller you slice your pork belly, the quicker they will cook and the crispier they will get!
Make sure to use a block of parmesan and grate it fresh. Don't use pre-grated parmesan as this doesn't taste as good and also has an anti-caking agent in it which then coagulates and affects the texture of the dish.
Make sure to keep all the elements including your udon noodles and pork belly hot just before serving, as you want your final dish to be hot to eat.

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