The Peachy Pixel

Advice for a happy indoor, outdoor life.

Pork Udon

Usually I like to share recipes that are quick and simple, because those are the ones I typically use and because those are the ones that tend to be the most useful for others. That being said, today I'm sharing one which is much more involved than usual. It is not a good candidate for last minute cooking. Honestly, it's probably best reserved for a time when you've cooked a big piece of meat for another meal and happen to have some leftover. If you can find the time and patience to make it though, it's so good!

A few nights ago, I cooked a Boston Butt for the first time. It was a big 5lb piece of meat with a bone. It took all day to cook, but it was delicious. Even feeding a group of people, about half of it was left at the end of the night. That's a lot of meat, and I wanted to find something yummier than just cutting it up to put on sandwiches. So I decided to try my hand at making pork udon from scratch. This was my first time making it, and it turned out so well that it will definitely not be the last. I'll divide the recipe into parts for simplicity.


-large piece of meat with bone ( I think that this could be anything, the leftovers of a whole chicken, a piece of beef, ect. I used the leftovers of a Boston Butt)

-salt & pepper (include other seasonings based on your preferences. I added some sriracha.)

-Veggies (These are to flavor the broth. I used celery, carrots, mushrooms, white onion and green onion)

-Cooked udon noodles (these can be homemade or prepackaged.)

-Egg (optional)

Pork Udon - The Peachy Pixel

Making the broth:

1. Place the meat in a big pan. Add in vegetables and seasoning. Add enough water to fully cover the meat. Bring to a boil and immediately reduce heat to a simmer. Keep the pot uncovered, stirring occasionally. Do this for a minimum of 4 hours. The longer you cook it, the stronger the flavor will be. 

2.At this point you can choose to strain the broth, separating the liquids from the solid foods. Some people don't like the texture of the vegetables after they've been cooked for so long. If you do choose to strain it, pick out the pieces of meat that you want to keep, and get rid of anything that you don't. At the end of this process, in one form or another you should have broth and meat.

This process made enough broth for about 6 portions worth. I froze what I didn't use. 

Pork Udon - The Peachy Pixel

Making a half-boiled egg for the udon: (optional)

1.Fill a pan half full with water. Bring it to a boil. Using tongs, place an egg in the boilding water. Let it boil for 6 minutes. Move them into icy water to cool. Once cool, peel off the shell. If done correctly, the white should be fully cooked and the yolk should be slightly runny. 

Making the udon:

1. If you are adding any veggies to your udon, prepare them. Your noodles should be cooked and ready to go. 

2. Add noodles, veggies, meat and broth to a pan over medium heat. You can add any additional seasonings you want now. Once it starts to bubble and all the ingredients are fully mixed and warmed, add your egg half boiled egg.

3. It's ready to eat! 

Pork Udon - The Peachy Pixel

I was a little nervous to make such a complicated meal, but I was so happy with how it turned out. I will definitely be doing it again soon. The best part is that I have enough leftover broth to make this meal several times without having to do the whole process over.