This Stir-Fried Pork Belly Udon is heavily inspired by Malaysian Hokkien Noodles (KL version), which is one of the best street foods that you can find in Malaysia, mostly from Chinese hawker stalls operated by “uncles” who have been cooking the same dish for umpteen years, resulting in a time-tested recipe that is almost impossible to replicate in modern homes today; especially since they operate huge stoves with fires that look like they were shot out of flamethrowers, resulting in an incredible amount of “wok hei” (breath of the wok) that makes these noodles taste heavenly!
I believe this recipe tastes very close to the original, but I’ve had to make concessions since some of the ingredients are hard to find outside of Malaysia, such as Tai Lok Mee (大録面). Nonetheless, I hope to make this amazing Malaysian dish become more accessible to home cooks around the world, by simplifying the steps involved and not relying on a wok, so that everyone can enjoy these amazing noodles covered in a luscious sweet-savory sauce!
Here are the key ingredients:
- Udon Noodles: I’ve substituted the Tai Lok Mee with udon, which is more widely available worldwide. These thick, chewy Japanese noodles are made from wheat flour and water, creating a satisfyingly hearty texture that pairs wonderfully with the other ingredients.
- Pork Belly: Pork belly brings a rich and indulgent flavor to the dish, with a crisp exterior and tender interior.
- Prawns: Deveined prawns add a touch of sweetness and a hint of oceanic freshness to complement the pork belly.
- Cabbage: To balance out the richness of the pork and prawns, fresh and crunchy cabbage is introduced for a pleasing crunch.
- Garlic: Minced garlic is a fragrant addition that infuses the stir-fry with a robust aroma and a subtle, earthy undertone.
- Fish Powder: A mere quarter teaspoon of fish powder elevates the umami factor of the dish.
- Dark Soy Sauce: Dark soy sauce, with its deep color and robust flavor, brings an element of smokiness and complexity to the sauce, tying all the ingredients together.
The irresistible sauce is what brings this Stir-Fried Pork Belly Udon to life. Combining dark soy sauce, oyster sauce, light soy sauce, sugar, and chicken broth, it creates a harmonious blend of sweet, salty, and savory flavors that coat every element of the dish, especially once the sauce is reduced and infused into the noodles and ingredients. So let’s get to it!
Watch How To Make It
Stir-Fried Pork Belly Udon
- 200 g udon
- 6 prawns
- 100 g pork belly skinless
- 100 g cabbage
- 3 cloves garlic minced
- 1/4 tsp fish powder
- 1 tsp dark soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1/2 tbsp sugar
- 1/2 cup chicken broth
- Prepare the udon as per the packet’s instructions. Mine needed to be soaked in hot water until they separated, rinsed under tap water, then left in the colander to drain.
- Devein the prawns, remove the skin from the pork belly and cut it into batons, chop the cabbage into bite-sizes and mince the garlic.
- Make the sauce and set it aside.
- Cook the pork belly over medium-high heat in a pan until it turns golden, then add garlic to sauté for another 1 minute.
- Pour in the sauce and bring it to a boil before you add the cabbage and udon. Cover and let the noodles be braised in the sauce for 4 minutes to soak up all the flavory goodness.
- Add the deveined prawns, fish powder and dark soy sauce to give the udon that glossy look, then turn up the heat and toss the noodles until the sauce starts to caramelize and serve!