udon pork carbonara

i made so many mistakes and subsitutions to this recipe im not sure i should even link it. first off i didnt know what gochujang was.  i substituted for some kimchi paste we had leftover. next mistake, i think i was afraid it would be too salty so i put in sugar.  but i think i managed to put in salt instead of sugar.  it was SUPER salty.  like painfully so.  oh and i didnt have pork belly.  i had pork shoulder.  i also didnt want to do bok choy so i made a spinach ohitashi instead. 

The Pork:1/4 cup gochujang
1/4 cup rice vinegar
2 tablespoons sriracha
2 tablespoons brown sugar
1 tablespoon soy sauce
splash of water
1.5 lbs pork belly
Mix the sauce, cut the belly into manageable slices, toss together, pour into shallow pan or baking dish, bake at 275 for 5 hours

The Sauce:
4 egg yolks
2 egg whites
1 tablespoon soy sauce
3 tablespoons rice vinegar
Mix everything well and set aside for a half hour to get to room temperature

The Rest:
2 packages of cooked udon noodles
a few stalks of young bok choy
2 cloves garlic
hand full of bean sprouts

bring water to a boil. saute the stalks of the bok choy for about 8 minutes until they begin to brown. add garlic and cook 1 minute. Add the bok choy leaves and saute until wilted. cook the udon in the boiling water for a minute or two. toss into the pot with the bok choy and add in the bean sprouts. Toss to combine. Pour into the bowl with the egg mixture and toss to coat with the egg sauce and lightly cook the eggs in the heat of the noodles. Serve with scallions and black pepper.