For the Pork Belly:

1. In a medium bowl, whisk together the garlic, ginger, chili paste, honey, soy sauce, and sesame oil.
2. Add the diced pork belly and stir to coat. Marinate at room temperature for a minimum of 20 minutes or up to an hour.

For the Soup:

1. Heat a large pot over medium-high heat and add the pork belly and its marinade.
2. Cook, stirring frequently, until the marinade turns into a glaze and the pork is crispy. Remove the pork with slotted spoon and set aside.
3. To the same pot, add the onion, chili paste, honey, and a small pinch of salt. Cook for another few minutes and then stream in the chicken broth.
4. Bring the mixture to a boil and then reduce the heat to a simmer. Stir in the coconut milk and lime juice. Cook for another 15 minutes, stirring occasionally.
5. Season, to taste, with salt and pepper. If you like things extra spicy, add another spoonful of chili paste to the pot.
6. Meanwhile, bring a pot of water to a boil. Poach your eggs to desired doneness. Do not drain the boiling water.
7. To the same water, add the udon noodles and cook for about 1 minute (or according to the package directions). Drain the noodles well and rinse them under cool water.

To Serve:

1. Fill each bowl with the udon noodles and then top with some of the crisped pork belly. Ladle the broth over top.
2. Garnish each bowl with some kimchi, the poached eggs, fresh herbs, and a spritz of fresh lime juice. If a spicier soup is preferred, feel free to add in some of the gochujang chili paste as a garnish. Serve immediately.