18-Minute Comfort: Cozy Japanese Curry Udon with Pork Belly
If you love the rich, velvety warmth of a classic Japanese curry rice bowl, this Pork Belly & Vegetable Curry Udon is about to become your new favorite noodle obsession.
Instead of waiting for thick cuts of meat to stew, we use thinly sliced pork belly—shabu-shabu style—which cooks to tender perfection in just two minutes. Paired with sweet baby carrots that soften up quickly and mild onion slices that melt right into the broth, this recipe delivers incredible umami, sweetness, and depth of flavor in a fraction of the time.
The star of the show is the Nissin Demae Iccho Bar Udon (Curry Flavor). It perfectly replicates premium, flat, and silky Japanese Inaniwa-style udon, providing a luxurious, smooth glide and a satisfyingly bouncy chew that holds onto the thick curry sauce beautifully.
🛒 GET YOUR INGREDIENTS DELIVERED DIRECT TO YOUR DOOR
Skip the specialty store lines. Get the ultimate thick, aromatic curry noodle base delivered straight to your pantry:
📦 Nissin Demae Iccho Bar Udon (Curry Flavor): Premium, smooth, flat Inaniwa-style udon paired with a rich, authentic Japanese curry soup base and aromatic seasoning oil.
👉 Click Here to Shop Nissin Bar Udon
🍽️ Recipe Overview & Cooking Guide
Prep Time: 2 minutes
Cook Time: 16 minutes
Total Time: 18 minutes
Servings: 1 hungry foodie
🛒 Ingredients Needed:
- 1 pack Nissin Bar Udon (Curry Flavor)
- 4–5 thin slices of pork belly (cut into bite-sized pieces)
- A small handful of baby carrots (halved lengthwise)
- ¼ medium onion (thinly sliced)
- 600 ml Water
🍳 Step-by-Step Cooking Instructions
- Build the Curry Base: Pour 600ml of water into a small pot (a single-serving traditional clay pot works wonderfully here) and bring it to a rolling boil over high heat. Rip open the packet and add only the curry soup powder, stirring well until fully dissolved.
- Simmer the Carrots: Turn the heat down to medium-low, drop in the prepared baby carrots, and cover the pot. Let them simmer gently for 10 minutes until they are fork-tender and sweet.
- Cook the Inaniwa Udon: Drop the bar udon noodles directly into the bubbling curry broth. Let them cook for 6 minutes, stirring gently a few times during this period to ensure the noodles separate and don't stick to the bottom.
- Flash-Cook the Pork: Add the thin pork belly slices to the pot. Use your chopsticks to flip them a few times so they submerge completely. It takes about 2 minutes for them to turn from pink to a light, cooked brown.
- The Aromatic Finish: Scatter the onion slices over the top and stir in the luscious seasoning oil packet from the package. Mix everything thoroughly, remove from the heat, and get ready to slurp!
💡 Pro-Tip from the Chef
Want a glossy, even thicker curry sauce? Right after you add the pork belly, you can stir in a tiny cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and let it bubble for 30 seconds. It makes the velvety curry broth cling to the smooth udon noodles like absolute magic!
📸 Show Off Your Slurp!
Did you whip up this steaming, fragrant bowl of Curry Udon? We want to see it! Snap a photo before your first slurp and tag us on Instagram or Facebook at @thehongkongfoodies so we can feature your culinary creation!
Hungry for more authentic, quick-cook Asian comfort food? Join our global kitchen community on Facebook, Instagram, WhatsApp, or YouTube so you never miss a delicious idea!
