This bowl started the way a lot of my favorite meals do. Standing in the kitchen, fridge door open, just trying to make something comforting out of whatever was left. Pork belly, a few sad vegetables, noodles hiding in the back of the pantry. Nothing fancy, no big plan. But once it was done, we knew this was one of those recipes you don’t forget. The pork belly turns tender, the broth gets rich and spicy without being heavy, and the noodles soak up everything you worked so patiently for. It’s the kind of dinner you start early, let simmer while life happens, and come back to when you’re starving and grateful. If you’re craving a cozy, spicy bowl with minimal prep and maximum comfort, cook along with me. And tell me in the comments where you’re watching from because I love knowing how far these bowls travel. Ingredients: For the pork belly: • 300 g pork belly (slab or thick slices) • Salt & pepper • 1 tbsp neutral oil For the broth: • 1 medium onion, halved • 4 garlic cloves, smashed • 1 thumb-sized piece of ginger, sliced • 2 tbsp soy sauce • 1 tbsp dark soy sauce • 1 tbsp mirin • 1 tbsp rice vinegar • 1 tbsp gochujang • 1 tsp avocado oil (or olive oil) • 200 ml chicken stock (or water + stock cube) • 800 ml boiling water Noodles & toppings: • 270g soba noodles (or ramen) • 2 soft-boiled eggs • 1 scallion, greens sliced • 100g enoki mushrooms • 2 bok choy leaves, blanched • Chili oil • Black sesame seeds • White sesame seeds Directions: 1. Pat the pork belly dry and season generously with salt and pepper. Heat a pot over medium-high heat with neutral oil and sear the pork belly until deeply browned on both sides. Remove and set aside. 2. In the same pot, keeping the pork fat, add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant. Add soy sauce, dark soy sauce, gochujang, mirin, and rice vinegar. Pour in chicken stock and boiling water. 3.Return the pork belly to the pot. Lower the heat and let everything simmer gently for about 80 minutes, stirring every 20 minutes. 4. Cook the noodles d