Tonkotsu Ramen

Instructions:

1. We will start by preparing the broth. Take your pork bones and put them into a large pot. Cover with water and bring to a boil. Boil for 10 minutes and then discard the water, rinsing the bones and removing any dark marrow. This step is important for a clear, tasty broth.
2. Refill the pot with fresh water, add the garlic, onions, and ginger. Increase the heat to high and let it simmer for about 12 hours. Remember to add water from time to time to keep everything submerged.
3. After 12 hours have passed, strain the broth using a fine mesh sieve. As we're making Tonkotsu Ramen, we want a very pure, clean pork taste.
4. Next is Chashu Pork (Braised Pork Belly). Roll the pork belly into a roll and tie it with butcher's string. This helps the pork maintain a good shape. Put the rolled belly into a pot and add enough water to immerse the pork belly. Add sliced ginger, soy sauce, and mirin. Bring it to boil then reduce to simmer. Cook for about 3 hours.
5. While the pork is simmering, make the Marinated Soft Boiled Eggs. Boil the eggs to your liking (we suggest 6 minutes for a runny yolk). After boiling, peel the eggs and put them in a plastic bag. Add soy sauce, mirin and water. Seal it and let it sit in the refrigerator for 2-3 hours.
6. By this time, your Chashu should be tender and flavorful. Let's assemble the Ramen. Cook the noodles according to the packet's instructions and rinse them under cold water. This stops the cooking process and keeps them from becoming too soft.
7. In a bowl, put a scoop of broth, then the cooked Ramen. Slice some Chashu and place it on top of the Ramen. Also add a Marinated Soft Boiled Egg, chopped spring onions and a sheet of nori. There you have it – authentic Tonkotsu Ramen!