Pork udon is a flavorful noodle dish made with thin slices of succulent pork belly, sweet sautéed onions and chewy udon noodles served in a rich dashi-based broth. It's quick and easy to make, and can be enjoyed for both lunch or dinner!
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What is Pork Udon?
Pork udon (豚肉うどん) or "butaniku udon" is a type of hot soupy noodle dish made with thick wheat noodles (udon) served in a tasty dashi broth and topped with marinated pork and sautéed onions.
Pork udon is a variation of "niku udon" (肉うどん) which means "meat udon" in Japanese. Niku udon can actually be made with either beef or pork, and the meat preference for this dish depends on the region. In Eastern Japan (Kanto), pork is most commonly used while in the West (Kansai) they tend to use beef more.
Since I'm from central Japan I don't have a strong preference towards one or the other. I eat both often and find that beef udon is quite rich and meaty, while pork udon is a bit lighter but packed with umami. They're both delicious, so I couldn't possibly chose one!
In this recipe I will be using pork and a special broth that highlights the flavors of pork belly, however, if you're interested in making beef udon instead, check out my recipe here.
Ingredients and Substitutions
To make my pork niku udon recipe, you will need the following ingredients. (This list contains affiliate links to products I use.)
- Pork belly - In Japan we typically use thinly sliced pork (a similar thickness to bacon). This should be available at Japanese or Asian supermarkets, but if you can't access already sliced pork where you live, place a block in the freezer until firm (not frozen) and thinly slice it yourself at home. I recommend a fatty cut like belly or shoulder which will melt into the broth and make it more flavorful.
- Shirodashi - This salty and flavorful Japanese condiment is made with light soy sauce, mirin, sugar and a bonito flake and dried kelp dashi. Essentially it is a type of mentsuyu sauce (concentrated noodle sauce) used for dipping and broths. You can make it yourself at home or purchase it on Amazon. In a pinch, you can substitute for an equal amount of light soy sauce or use a bit more tsuyu sauce or dark soy sauce (the color will be darker) in both the marinade and the broth.
- Mirin - adds depth and sweetness. I recommend using "hon mirin" (real mirin) rather than mirin-style condiments.
- Oyster sauce - adds a savory flavor that helps balance the overall taste in the marinade.
- Sugar - I use light brown cane sugar, but regular white sugar can also be used.
- Grated ginger - helps soften the taste of the pork and adds depth of flavor. I often use store-bought ginger paste as a shortcut, but of course, freshly grated works great too.
- Yellow onion - once fried, finely sliced onions add depth and natural sweetness to the dish.
- Salt - regular sea salt works fine here.
- Dashi stock - When making udon broth, I recommend using homemade dashi for the best flavor. I use my favorite dashi stock made with bonito flakes, dried kelp and dried sardines. If you're looking for a shortcut, I highly recommend these dashi bags (I use them often!). Instant dashi powder would be my last choice, but probably the most cost-effective option.
- Udon noodles - These thick wheat noodles have a wonderful chewy texture and are one of the most important elements of the dish. I recommend frozen sakuni udon if possible, but pre-boiled chilled udon is also good. Dried udon tends to be thinner, but they can still be used for this recipe.
- Kamaboko - A type of pink and white Japanese fishcake that is commonly served on udon dishes. Kamaboko is more for decoration and an authentic touch, but feel free to omit.
- Thinly sliced green onion - a classic topping for udon dishes and adds a refreshing flavor and pop of color.
- Shichimi Togarashi - A blend of Japanese spices and chili that adds a kick to udon dishes. I recommend S&B's shichimi.
I have listed my recommended Japanese condiments, tools, and ingredients in the Sudachi Recipes Amazon shop. If you want to keep making various Japanese foods at home, please check it out!
Step-by-Step Process
Here are my step by step instructions for how to make authentic and flavorful Japanese Butaniku Udon at home. For ingredient quantities and simplified instructions, see the printable recipe card below.
Place the thinly sliced pork belly in a container and add shirodashi, mirin, oyster sauce, sugar, ginger paste and water. Mix until evenly distributed, then cover and marinate in the fridge for 10-30 minutes.
Thinly slice the onion and place in a mixing bowl with a sprinkle of salt. Mix until all the onion is covered and set aside until it's time to cook. This step helps soften the flavor and draw out excess moisture so that they brown quicker.
Heat the dashi in a saucepan over a medium setting and add shirodashi, mirin and sugar. Boil for 2 minutes and then turn off the heat. Leave the pot on the stove and place a lid on top to keep it warm. (Reheat right before serving if necessary.)
Heat a pan on medium and add a drizzle of cooking oil. Add the salted onion and fry until softened to your liking. I usually aim for slightly soft and lightly golden.
Once the onions are cooked, add the pork and marinade to the pan. Fry until the pork is browned and cooked through.
While you're waiting, cook the udon noodles according to the instructions on the packaging. Once the pork is cooked through, remove the pan from the heat and set aside.
Place the cooked udon in serving bowls and add the dashi broth from earlier. (If the broth has already cooled down, reheat it on the stove.)
Divide the pork and onions evenly between each bowl and distribute the leftover juices from the pan evenly over each serving.
Top with slices of kamaboko (Japanese fishcakes), thinly sliced green onion and a sprinkling of shichimi togarashi.
Enjoy!
I hope you enjoy my pork udon recipe! If you try it out, I'd really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It's also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Udon Recipes
- Shrimp Tempura Udon
- Kake Udon (Simple Udon Noodle Soup)
- Tori Nanban Udon (Chicken Udon)
Pork Udon Noodle Soup (Butaniku Udon)
Ingredients
Marinating the pork
- 150 g pork belly - thinly sliced
- 1 tbsp shiro dashi - or soy sauce
- 1 tbsp mirin
- 1 tsp oyster sauce
- ½ tsp sugar
- ½ tsp ginger paste - or fresh grated ginger
- 50 ml water
- ¼ yellow onion(s) - cut into thin wedges
- ½ tsp salt
Broth
- 500 ml dashi stock - check out my homemade dashi stock recipe here
- 1 tbsp shiro dashi - or soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Cooking / Serving
- 1 tsp cooking oil
- 2 portions udon noodles
- finely chopped green onion(s) - to garnish
- Japanese fish cake "kamaboko" - optional
- Japanese chili powder - (shichimi togarashi) optional
Instructions
Marinating Pork and Onion
- Place 150 g pork belly into a container and add 1 tbsp shiro dashi, 1 tbsp mirin, 1 tsp oyster sauce, ½ tsp sugar and ½ tsp ginger paste and 50 ml water. Allow to marinade for at least 10 minutes.
- In a separate bowl, add ¼ yellow onion(s) (sliced), ½ tsp salt and mix well. Set aside until it's time to cook.
Making the broth
- Add 500 ml dashi stock, 1 tbsp shiro dashi (or soy sauce), 1 tbsp mirin and 1 tsp sugar to a pot and heat on medium. Boil for 1-2 minutes then turn off the heat. Leave the pot on the stove and place a lid on top to keep it warm.
Cooking
- Heat a pan on medium, once hot add 1 tsp cooking oil and the salted onion. Fry until softened to your liking.
- Add the pork belly and marinade to the pan and fry everything together until the meat is browned.
- While the meat and onions are cooking, boil 2 portions udon noodles in a separate pot. Once cooked, drain and wash with fresh boiling water to remove the excess starch. Divide them into bowls and add the broth.
- Place the pork and onions on top of the udon, and distribute the leftover juices from the pan evenly over each serving.
- Add two slices of Japanese fish cake "kamaboko" to each bowl, and sprinkle with finely chopped green onion(s) and Japanese chili powder (optional).
- Mix well before eating and enjoy!
Notes
FAQ
What is niku udon?
Niku udon is a Japanese noodle dish made with thick wheat noodles (udon) served in a dashi broth and topped with thinly sliced meat and onions. It is most commonly made with either beef or pork.
How do you cook pork belly for udon?
In my recipe, I marinate the pork belly first to soften the flavor and texture. I then pan-fry it with onions so it's quick and easy to do.
What are udon noodles made of?
Udon are a type of thick and chewy Japanese noodle made with wheat flour, water and salt. They are most commonly served in a broth or with dipping sauce (when served cold), but they can also be used for stir-fries (yaki udon).
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