Okinawa Soba with Stewed Pork Belly

Ingredients

• Okinawa soba noodles (or thin Chinese noodles)2 portions
• Pork belly block250g
• Kamaboko (sliced)4 slices
• Green onion (chopped)to taste
• Pickled red gingerto taste
• Bonito dashi800ml
• Salt1 tsp
• Soy sauce2 tsp
• For stewing the pork: water400ml
• For stewing the pork: soy sauce, sugar, awamori (or sake)2 tbsp each
• Koregusu (optional)a little

Directions

1. Parboil the pork belly to remove excess fat and scum, then cut into easy-to-eat slices.
2. In a pot, combine the water, soy sauce, sugar and awamori and simmer the pork over low heat for about 20 minutes until flavorful and tender.
3. In another pot, warm the bonito dashi and season with salt and soy sauce for a clear, gentle, salty broth (this is the soup).
4. Boil the noodles per the package, drain well and place in a bowl.
5. Pour over the hot soup and top with the stewed pork and kamaboko.
6. Add green onion and pickled ginger, and finish with a dash of koregusu if you like.
7. Variation: stew bone-in soki (spare ribs) instead of the pork belly and it becomes 'soki soba.'