Instant Pot Braised Pork Belly Udon Noodle Stir Fry
Udon noodles are thick, chewy and great at absorbing flavour. We are also down for pork belly anywhere, anytime.
To speed up the cooking time on the pork, we used the Instant Pot. You could probably adapt this recipe to be completely in the Instant Pot, but we found it easier to stir fry on the stove top.
This recipe is great right away and also even better the next day as lunch leftovers!
Instant Pot Braised Pork Belly Udon Noodle Stir Fry
1 Baby Bok Choy, greens and white part separated and cut into 1/2 inch pieces
3 Green Onions, chopped into 1 inch pieces
1 inch piece of Ginger, peeled and cut into matchstick
1 small Carrot, peeled and cut into matchsticks
1 TBS Grapeseed Oil
800 g Udon Noodles
Directions
Place all the Instant Pot Braised Pork Belly ingredients into the Instant Pot and set the timer for 30 minutes on high pressure. Allow the pressure to natural release when finished.
Remove the Pork Belly and slice into 1/2 inch pieces. Scoop out the top layer of fat on top of the braising liquid and save the liquid for later.
On the stove, heat the grapeseed oil in a 12-inch skillet at a medium high temperature.
Add ginger. Stir fry for about 1 minute.
Add green onions, carrots and the white parts of the baby bok choy. Stir fry for 2-3 minutes.
Add pork belly and green parts of the baby bok choy. Stir Fry for 2 - 3 minutes.
Add Udon noodles and 1 cup of the braising liquid. Stir fry until liquid is absorbed and noodles are separated.
