- Prepare the fresh ingredients: Cut the pork belly into 2-inch wide strips. Prepare the yellow onion, ginger, garlic, red chilies, and carrot as indicated in the ‘Ingredients’ section.
- Make the dashi stock: Heat 750ml/3 cups water in a small saucepot over medium-high heat. Once the water starts to simmer, add the dashi powder and stir to combine. Turn the heat down to medium-low and simmer for a minute. Switch off the heat and transfer to a heatproof measuring glass and set aside. Rinse out the saucepot to cook the udon noodles in later.
For the Japanese Pork Belly Curry Broth:
- Sauté the onion and aromatics: Heat 1 tablespoon peanut oil in a large nonstick wok or stockpot over medium-high heat. Once hot, add the yellow onion and sauté for 2-3 minutes until softened. Add the ginger, garlic, and red chilies and sauté for another minute until fragrant.
- Cook the pork: Push everything to the side of the wok and add the pork. Pour the Japanese sake on top of the pork and sauté for 1-2 minutes until almost no longer pink. Then stir-fry to combine with everything else in the wok.
- Add carrots and dashi stock: Add the carrots and toss to combine for a minute until slightly softened. Pour in the dashi stock and give everything a good stir. Cover and simmer for 8-12 minutes, or until the carrots are tender.
- Stir in the curry cubes: Uncover and turn the heat down to low. Add the quartered Japanese curry cubes and stir continuously for 3-5 minutes until fully dissolved and integrated.
- Season: Turn the heat back up to medium-low and stir in the apple juice, kosher salt, black pepper powder, turmeric powder, ground cayenne, double concentrated tomato paste, mirin, and low sodium light soy sauce. Simmer for 3 minutes, stirring occasionally to prevent anything from sticking to the bottom. Switch off the heat and cover to keep warm.
To Assemble Noodle Bowls:
- Cook the noodles: Bring water to a boil in the pot you used to make the dashi stock. Add the udon noodles and boil according to package instructions. Drain and divide the noodles evenly into two bowls.
- Blanch the veggies toppings (optional): Add water to the pot and bring to a boil again. Add the snow peas and sweet corn kernels and blanch for 1.5-2 minutes. Drain into a fine mesh strainer and transfer to an ice water bath. Then drain immediately again. Pick the snow peas out of the strainer and pat dry with a paper towel.
- To Serve: Ladle the Japanese pork curry broth evenly over the noodle bowls and garnish with chopped spring onion. Top with the snow peas and spoon the sweet corn kernels on top. Serve immediately.