top of page



  • 2 lb bone-in pork belly

  • salt & pepper to taste


  • pork bones from roasted belly

  • 1 carrots roughly chopped

  • handful spring onions roughly chopped

  • 2 garlic cloves

  • ¾ inch piece fresh ginger sliced

  • 4 cups chicken stock

  • ¼ cup soy sauce

  • 1 tablespoons fish sauce

  • 1-1.5 tablespoons ponzu or to taste

  • 1 tablespoons miso paste

  • soy sauce to taste


  • roasted pork belly sliced

  • noodles cooked

  • 1/2 boiled egg per person, cooked to preference

  • fresh spring onions sliced


Preheat the oven to 320°F. Rub the pork belly with salt and pepper then place in the oven and allow to roast for 90 minutes-2 hours or until the belly is cooked through. Remove the belly from the oven and allow to cool then carefully slice off the bones and place the belly in the fridge to chill completely. Place the roasted pork bones in a large pot then add all the remaining broth ingredients. Bring the broth to a boil then turn down the heat and simmer for 2-3 hours or until the broth is golden brown in color and deeply aromatic. Strain the broth then set aside. When you are ready to serve, slice the cold pork belly then warm in the broth for 5 minutes. Serve the pork belly with the noodles, boiled egg and spring onions and top with the broth. Serve immediately.


bottom of page