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Dice the garlic and shallot.
Add the pork belly to a cold pan, season with salt, and let it slowly render out until crispy.
Remove the pork belly and add the butter, garlic, and shallot to the pan. Cook on medium heat until the butter is nicely browned.
Add the miso and soy sauce to the browned butter mixture and mix well. Remove from heat.
Boil the udon noodles and ladle in some of the noodle water.
Add the pork belly back to the noodles and toss to combine.
Squeeze a little lemon juice over the dish.