I use the word “Asian” loosely in this recipe because the dish is a mishmash of flavours from a variety of countries. The pork belly seasonings can be Chinese or Japanese, the fried shallots are more of a Southeast Asian touch, while the nori and shichimi togarashi (a chilli-flecked seven-spice mixture) are definitely Japanese.
Carbonara, of course, is an Italian dish with a raw egg yolk and guanciale (cured pork jowl) cooked together to create a rich, thick sauce that coats the pasta.
Usually, if you see the word "braised" in a recipe name, it's for a dish that will take several hours to prepare. The meat for this dish takes a relatively short time because it's cut into small pieces, and needs only about 45 minutes to simmer into submission, then another 15 minutes to reduce the sauce. The hardest part of making it is cutting up the pork belly - the skin is hard to slice through, but it adds a wonderful sticky richness when it's cooked. The pork belly should be very cold (in fact, freeze it for about 15 minutes) so it's easier to slice. It is also easier to cut if the pork belly is skin side down on the cutting board.
Fresh egg noodles usually come in bundles that weigh between 120g-150g. I find 120g is plenty for me, but cook the amount that’s appropriate for the appetites of those you are serving.
A dashi bag looks like a tea bag and it's the Japanese equivalent of a bouillon cube (only better). Soak it in boiling hot water for a few minutes to make an umami-rich stock. If you don’t have a dashi bag, use unsalted chicken broth or plain water.
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