Kakuni Pork Belly Udon
This dish channels the soul of Japanese comfort cooking with kakuni—pork belly slow-braised in a blend of soy sauce, mirin, sake, and sugar until rich and meltingly tender. It’s served over bouncy udon noodles, which are glossed with the same savory-sweet braising liquid. Roasted broccoli, spiced with togarashi, cumin, and coriander, adds warmth and charred contrast, while a final sprinkle of green onion and togarashi powder brightens each bite.
Nutritional facts
Protein
18g
Carbs
48g
Calories
590
Fat
35g
Ingredients
Hondashi, Togarashi, Pork Belly, Coriander, Broccoli , Sake, Cumin, Udon Noodles, Sugar, Kosher Salt, Monosodium Glutamate, Dried Cascabelle Peppers, Green Onion, Ginger, Rice Wine, Canola Oil, Soy Sauce
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About Mike Ding
Mike Ding has over a decade of fine dining experience with a specialization in French and Asian cuisine. A graduate of Le Cordon Bleu, Mike's culinary journey began with training in global cuisines, butchery, and seasonal cuisine. His career includes pivotal roles at prestigious establishments such as Jean-Georges, Picholine, Forgione, Cut by Wolfgang Puck, and Masa.
Mike has been the Chef Owner of Mori NYC since 2019 and the CPO/Owner of Asian Veggies Inc. since 2021. At Asian Veggies Inc., he focuses on sourcing specialty fruits and vegetables while managing imports from Canada, Mexico, and Asia. He places consistent emphasis on incorporating fresh, seasonal ingredients into his dishes and is adept at collaborating directly with farmers and purveyors to ensure the highest quality produce for his menus.
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