Slice the onion into thin strips.

Pan-fry the pork belly until crispy.

Remove the pork belly and sauté the onion in the remaining oil until soft and caramelized.

Wipe off excess oil with a paper towel and pour in the milk.

Bring the milk to a boil over high heat.

Add curry powder and stir to dissolve, ensuring it doesn't stick to the bottom.

Add the udon noodles and gently stir until they separate and absorb the sauce.

Once the noodles are well-coated with the sauce, turn off the heat.