How to make ramen

Marinated Egg:

• Boil the egg for 7 minutes. Rinse under cold water to stop the cooking process and peel.
• In a ziplock bag, add the egg, soy sauce, mirin and water. 
• Try to remove as much air as possible and close tightly. Make sure the whole egg is submerged in the liquid. Marinate overnight or for 3-4 days.

Pork broth:

• In a large saucepan, place the pig trotters and enough water to cover. Bring to a boil and using a sieve, skim the foam off the top for 10 minutes.
• Strain and rinse the trotters with cold water. 
• Place the trotters in a large saucepan and fill with cold water. Add the remaining pork broth ingredients. 
• Bring to a boil and lower the heat so it slowly boils for 12 hours. Stir every often to prevent anything from burning.

Chashu:

• Cut the scallions into 5 cm/ 2 inches pieces and peel the ginger.
• Place all the chashu ingredients in a large saucepan.
• Roll the pork belly into a log shape and tie together with the butcher’s string. 
• Place into the pot and bring to a boil. Reduce the heat to a simmer and cover with a lid so there is a slight gap to let the steam out.
• Place in a 140 ºC/ 285° F oven for 4-5 hours.

Tare:

• Put all the tare ingredients into a saucepan and bring to a boil.
• If you have any of the braising liquid from the chashu, add a couple of tablespoons for extra umami.
• Season with salt to taste.

Plating:

• Slice the scallions as thinly as possible. Slice the chashu to 3 mm (0.11 inches) thickness.
• Boil the ramen noodles according to the package. 
• In a bowl, add 3 tbsp of tare and then the pork broth till half full.
• Add the ramen noodles and top with chashu, marinated egg, scallions and nori.