Udon Noodle Soup with Pork | Williams Sonoma

Ingredients

• 8 cups (2 qt./2 l) chicken broth
• 1 pork belly slab, about 2 1/2 lb. (1.25 kg)
• 2 Tbs. olive oil
• Salt and freshly ground pepper
• 7 garlic cloves
• 4 star anise
• 2 cinnamon sticks
• 2 Tbs. unsalted butter
• 1 Tbs. light sesame oil
• 2-inch (5-cm) piece fresh ginger, peeled and grated
• 1 jalapeño chile, seeded and finely chopped
• 5 Tbs. (3 fl. oz./80 ml) low-sodium soy sauce
• 1 1/2 oz. (45 g) dried shiitake mushrooms
• 3 packages (7 oz./220 g each) fresh udon noodles
• 4 eggs
• 3 green onions, white and tender green portions, thinly sliced