• Marinate the pork for at least 10 min
  200 g pork belly, 1 tablespoon light soy sauce, 1 teaspoon cornstarch
  
• In a wok, heat some oil over high heat
• Add the marinated pork
• Stir-fry until well browned and cooked, set aside
  
• Lower to medium-high heat, sauté the onions for a few minutes
  1 onion
  
• Add garlic and white parts of spring onions, stir-fry for 2 min
  3 cloves garlic, 2 stems of green onions
  
• Add dashi, soy sauce, sake, and mirin and bring to a boil
  700 ml of dashi, 2 tablespoons of sake, 2 tablespoons light soy sauce, 1 tablespoon of mirin
  
• Add the gelatin sheets
  2 leaves of gelatin
  
• When it's boiling, take a ladle of broth in a separate bowl. Dissolve the roux cubes. Mix until completely dissolved
  2 cubes of Japanese curry roux
  
• Incorporate the dissolved cubes into the broth
  
• Simmer covered for 15 min
• Meanwhile, prepare the udon according to package instructions and drain
  2 portions of pre-cooked Udon noodles
  
• Put the pork back into the broth and simmer for 5 minutes
  

Plating

• In each bowl, place a portion of noodles
• Add broth over the top with the meat
• Add a drizzle of sesame oil
  Sesame oil
• Add some sliced green onions
  Green parts of spring onions