Ingredients

• 650g pork belly
• 1.2L + 1L water
• green parts of a leek
• fresh ginger (optional)
• 50ml cooking sake or cooking white wine

For the soy sauce soup base :
• (A)
• 50ml vegetable oil
• 1 tbsp sesame oil
• 10cm leek - cut into small pieces
• 1 tsp katsuo flakes
• 3 garlic cloves - grated
• (B)
• 100ml soy sauce
• 3 tbsp cooking sake or cooking white wine
• 2 garlic cloves - grated
• 1/2 tsp balsamic vinegar
• 1 tsp hondashi powder
• 1/2 tsp sugar
• 2 tbsp weipa, shantung, chicken stock powder
• 1/2 tbsp oyster sauce
• (C)
• 50ml soy sauce
• 50ml mirin
• 2 tbsp honey
• 1 tbsp sugar
• 1/4 tsp hondashi powder

For the topping : your choice,
• leek - cut into julienne
• egg - boiled
• char siu - sliced
• grated white sesame

Instructions

• 1. making the soup stock In a big cooking pot, add 1.2L water, pork belly, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 30 min.
• 2. Remove from the heat. Take pork belly, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L (another) water more into the stock, then set aside.
• 3. In a frying-pan, add all the ingredient (C) and bring it to a boil. Place boiled pork skin side down. Cook for all sides until a nice golden brown. Cut into slices and set aside.
• 4. making the soy sauce soup base
• In a small heat-resistant bowl, add (B) and set aside. In a samll cooking pot, add (A) and bring it to a boil, simmer for 2 minutes. Immediately strain (A) into (B). Mix well until combined. Set aside.
• 5. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping as you like. Serve hot!

Notes