This Spicy and Umami Pork Belly Udon was inspired by the popular Sichuan dish, Dan Dan Noodles, and uses chili bean paste for a spicy, umami BOMB in every mouthful! With a perfect balance of savory pork belly, fiery chili bean sauce, and umami-rich flavors, these noodles will delight spicy-noodle-lovers everywhere, and offers a slight twist on the classic Dan Dan Noodles!
At the heart of our Spicy and Umami Pork Belly Udon lies the star ingredient – pork belly. In traditional Dan Dan Noodles, minced pork is a key element, and our recipe pays homage to this tradition by using succulent slices of pork belly. The skin is removed so it doesn’t become hard when stir fried, ruining the texture of the dish.
In Dan Dan Noodles, chili bean sauce is the fiery soul that sets the dish apart, and we have it too, infusing the dish with the bold and spicy character that lovers of Sichuan cuisine crave. We also introduce an umami-rich sauce through a blend of Shaoxing wine, oyster sauce, sesame oil, and light soy sauce. This umami sauce not only complements the fiery nature of the chili bean sauce but also brings an element of depth and complexity to the dish.
Chinese black vinegar and sugar provide a tangy, sweet counterpoint to the heat and umami, creating a well-rounded flavor profile. Udon noodles serve as the canvas with their thick, chewy texture, making them the perfect counterpart to the bold and flavorful sauce. The udon noodles, while not traditional in Dan Dan Noodles, provide a unique twist that absorbs the complex flavors beautifully.
To add a touch of freshness and vibrancy, our dish is garnished with cilantro and spring onions. These garnishes not only enhance the visual appeal but also introduce a refreshing contrast to the rich and spicy flavors.
This Spicy and Umami Pork Belly Udon is a fusion dish that draws inspiration from the beloved Sichuan dish, Dan Dan Noodles, offering a unique twist on a classic. So let’s get to it!
Watch How To Make It
Spicy & Umami Pork Belly Udon (Inspired by Dan Dan Noodles)
Ingredients
- 400 g udon
- 1 shallot sliced
- 4 cloves garlic sliced
- 250 g pork belly skinless
- 2 tbsp chili bean sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp sugar
- 1/2 cup water
- cilantro garnish
- spring onion garnish
Sauce
- 1/2 tbsp Shaoxing wine
- 1/2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp light soy sauce
Instructions
- Prepare the noodles as per the packet directions.
- Slice shallots, garlic. Remove the skin from the pork belly and cut the pork belly into batons.
- Make the sauce with the ingredients, then set it aside.
- Cook the pork belly over medium-high heat in a pan until it turns golden. Add in shallots, and garlic, then sauté for another 1 minute. Pour in the sauce and let it cook for another minute then set it aside.
- Return to the pan and cook the chili bean sauce over medium heat for 2 minutes, then add in Chinese black vinegar, sugar and water and let it cook until the sugar is dissolved.
- Transfer the noodles into the pan and toss gently. Then add back the pork and give it a good mix.
- Garnish with cilantro and spring onion, then serve!