Pork belly noodle soup has many variations, from quick, crispy pork belly toppings to slow-braised, melt-in-your-mouth styles. Here is a general outline for a flavorful braised pork belly noodle soup, incorporating elements from several popular recipes:
Braised Pork Belly Noodle Soup (Approximate Ingredients)
For the Braised Pork Belly:
$1-1.5$ lb $(450-700 \text{g})$ pork belly, scored on the skin
$2-4$ slices fresh ginger
$1$ cup water for blanching
Braising Liquid:
$1 \text{ cup}$ chicken stock (or more)
$1/2 \text{ cup}$ soy sauce
$1/4 \text{ cup}$ Chinese cooking wine (or Sake/Mirin)
$1-2 \text{ Tbsp}$ brown sugar or rock sugar
$1 \text{ tsp}$ dark soy sauce (for color)
Star anise, cinnamon stick, and a few cloves (optional, for deeper flavor)
For the Soup Broth (Quick Method):
$4-6 \text{ cups}$ high-quality chicken stock or dashi
Reserved braising liquid (strained)
$1-2 \text{ Tbsp}$ soy sauce (to taste)
$1 \text{ tsp}$ sesame oil (to taste)
White miso paste (optional, for a Japanese twist)
Other Ingredients:
Noodles (udon, ramen, somen, or thick rice noodles are common)
Vegetables (baby bok choy, shiitake or enoki mushrooms, blanched broccolini)
Garnishes (soft-boiled eggs, sliced scallions/spring onions, chili oil, fresh cilantro, lime wedges)
General Method
Prepare the Pork Belly:
Blanch: Place the pork belly, ginger slices, and $1 \text{ cup}$ of water in a pot. Bring to a boil, then simmer for about $15 \text{ minutes}$. Drain and rinse the pork. Pat the skin dry thoroughly.
Sear/Crisp (Optional but Recommended): Rub salt on the scored skin. You can roast/air fry the pork belly until the skin is crispy, or pan-sear/deep-fry the skin until golden and crunchy. Alternatively, simply slice the blanched pork into thick pieces for the next step.
Braise the Pork:
Combine the braising liquid ingredients and the blanched/seared pork in a pot or slow cooker.
Bring to a boil, then reduce heat, cover, and simmer for $1.5 \text{ to } 3 \text{ hours}$ (or $5-6 \text{ hours}$ on low in a slow cooker) until the pork is very tender and easily pierced.
Remove the pork and slice it. Strain the braising liquid and reserve it—this is your flavor base!
Prepare the Broth:
In a separate pot, heat the chicken stock or dashi. Add the strained braising liquid to taste.
Adjust the seasoning with soy sauce and a touch of sesame oil. Keep the broth warm and simmering.
Cook Noodles and Toppings:
Cook the noodles according to package instructions.
Quickly blanch the vegetables (like bok choy) if using.
Prepare your soft-boiled eggs (simmer for $6-7 \text{ minutes}$ for a jammy yolk, then cool in ice water).
Assemble and Serve:
Place the cooked and drained noodles in a large serving bowl.
Arrange slices of the braised pork belly, vegetables, and a halved soft-boiled egg over the noodles.
Ladle the hot broth over the ingredients.
Garnish with sliced scallions, a drizzle of chili oil, and a squeeze of lime juice if desired. Serve immediately.
Tip: If you prefer a crispy pork belly on top, roast/air fry the pork until crispy first (as in step 1), then slice and use it as a topping without braising. In that case, use plain, well-seasoned chicken/dashi stock for the broth instead of a braising liquid.