Ramen with Chashu Pork

Chashu Pork:
- 600 g pork belly, skin-on
- 3 tbsp each: soy sauce, mirin, sake; 1 tbsp sugar; 2 garlic cloves sliced
Tare: 100 ml soy sauce, 50 ml mirin, 1 tbsp sake
Broth: 2 L pork or chicken stock, 4 garlic cloves, 3 cm ginger sliced, 1 tbsp sesame oil
To serve: 400 g fresh ramen noodles, 4 soft-boiled eggs halved, bamboo shoots, corn, nori, spring onions, sesame seeds

1. Roll pork belly into a log; tie with twine. Brown all over in a hot pan.
2. Add soy, mirin, sake, sugar, garlic, and enough water to come one-third up the pork. Simmer covered on low heat for 2.5-3 hours, turning every 30 minutes. Cool in liquid; refrigerate overnight.
3. Make tare: simmer soy, mirin, and sake for 3 minutes. Cool.
4. Build broth: combine stock, garlic, ginger, and 2 tbsp chashu braising liquid. Simmer 20 minutes. Strain; add sesame oil.
5. Slice chashu thickly; caramelise in a hot pan before serving.
6. Cook noodles per packet instructions; drain.
7. Add 2 tbsp tare to each warm bowl; ladle hot broth over. Add noodles, chashu slices, egg halves, and toppings. Serve immediately.