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Japanese-Singaporean Soba

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Ingredients
  

  • 2 servings of soba cooked according to instructions, and cooled in ice
  • 1/2 thumb size ginger grated
  • 1 bunch of spinach
  • 2 eggs at room temperature cooked in boiling water for 7 minutes
  • Some yakinori
  • Shichimi Togarashi
  • Finely sliced green onions

Chashu

  • 200 g pork belly
  • 1 big onion
  • 1 thumb sized rock sugar
  • A few slices of ginger
  • Base sauce from below
  • 1/2 cup of water

Base sauce

  • 1 Tbsp sugar
  • 3 Tbsp mirin
  • 3 Tbsp soya sauce
  • 1 Tbsp sake

Instructions
 

Pork Crackling

  • Slice as closely to the skin as possible, and obtain the pork skin from the pork belly.
  • Score the skin and season with salt.
  • I used the contact grill to grill it till crispy.

Pork Croutons

  • Slice off the fat that is under the skin from the pork belly, and then into cubes.
  • Season with salt.
  • Fry them in a tablespoon of cooking oil on low heat until completely golden brown and crunchy.

Chashu

  • Place all the ingredients for the chashu under just covering the pork belly into a pressure cooker.
  • Cook the belly on high pressure for 20 minutes.
  • Slice into thin slices when done.

Spinach

  • Boil a pot of water with a good handful of salt.
  • Put the spinach in, and remove the moment the vegetable wilt.
  • Drain off all water

Noodle sauce

  • Half the base sauce, and add the ginger, thinly sliced green onions and 3 Tbsp of water from cooking the noodles to dilute

Serve

  • Take a portion of the noodles, then top with all the ingredients.
  • Add the sauce and toss everything up.