Yakisoba with Pork Belly and Cabbage

Preheat oven to 400°F (200°C). Place the cubed pork belly on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the pork belly is golden brown and crispy. You may need to adjust cooking time depending on the thickness of your pork belly. Remove from the oven and let cool slightly before slicing into bite-sized pieces.

While the pork belly is roasting, prepare the vegetables and yakisoba sauce (if making homemade).

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the grated ginger and minced garlic. Sauté for about 30 seconds, until fragrant.

Add the shredded cabbage and carrots to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are slightly softened but still crisp.

Add the cooked pork belly to the skillet and stir to combine with the vegetables.

If using fresh yakisoba noodles, loosen them by microwaving them for 1-2 minutes or rinsing them under hot water. If using pre-cooked noodles, no need to do this step.

Add the yakisoba noodles to the skillet with the vegetables and pork belly. Pour in the yakisoba sauce, soy sauce, and oyster sauce (if using), and sprinkle with sugar. Stir-fry for 3-5 minutes, tossing constantly, until the noodles are heated through and coated evenly with the sauce.

Stir in the sesame oil. Remove from heat.

Divide the yakisoba among serving plates. Top with bonito flakes and Japanese mayonnaise. Garnish with sliced green onions, if desired. Serve immediately.