Prep and blanch the bones: Rinse the Pork Neck Bones and Pork Trotters under cold water and place them in a large stockpot. Cover with cold Water, bring to a rolling boil for 10–15 minutes to remove impurities, then drain, discard the blanching liquid and rinse the bones and pot.
Build the tonkotsu broth: Return the blanched bones and the Pork Back Fat to the cleaned pot, cover with fresh Water and bring to a vigorous simmer. Reduce heat and simmer very gently—either low simmer for 10–12 hours (or pressure-cook 2–3 hours)—occasionally stirring and skimming. Break larger bones if needed so marrow releases; a long, vigorous simmer emulsifies collagen into a creamy, milky broth.
Prepare a light dashi (optional umami boost): While the pork simmers, soak a piece of Kombu in about 600 ml Water for 30 minutes, warm gently until just before boiling and remove the kombu. Add Katsuobushi, steep 5 minutes, then strain. Reserve this dashi to finish or tone the pork broth if desired.
Make the tare (seasoning base): In a small saucepan combine Soy Sauce, Mirin, Sake and Sugar with a splash of the reserved dashi or Water. Gently warm until the sugar dissolves, then cool. Taste and adjust so the tare is salty-sweet and concentrated — this will season each bowl to taste at serving.
Braise the chashu: Roll or fold the Pork Belly and tie with kitchen twine if desired. Sear the outside in a hot pan to color, then place in a pot with Soy Sauce, Sake, Mirin, a little Water, Sugar, smashed Ginger, crushed Garlic and a halved Scallion. Simmer gently, turning occasionally, until fork-tender (1½–2 hours). Cool in the braising liquid, then thinly slice before serving.
Make ajitsuke tamago (marinated soft eggs): Bring a pot of water to a gentle boil and carefully add the Eggs. Cook 6–7 minutes for jammy yolks, then plunge into an ice bath. Peel and marinate the eggs in a mixture of the prepared tare and a splash of Water for 4–12 hours in the fridge.
Prepare toppings: Rehydrate Dried Wood Ear Mushrooms in warm water, drain and slice. Warm the Menma (seasoned bamboo shoots) briefly in a little tare if you like. Finely slice remaining Scallion, cut Nori sheets, and set out Toasted Sesame Seeds for sprinkling.
Finish and balance the broth: If you made dashi, taste the long-simmered pork broth and add a little strained dashi if you want extra umami brightness. Keep the broth hot and skim once more before serving.
Cook the noodles and assemble: Cook the Ramen Noodles in a large pot of boiling water according to package instructions until just al dente, then drain. For each bowl, place a spoonful of tare in the bottom, add hot broth and mix, then add cooked noodles.
Top and serve: Arrange slices of chashu, a halved ajitsuke egg, Menma, rehydrated Dried Wood Ear Mushrooms, chopped Scallion, a sheet of Nori and a sprinkle of Toasted Sesame Seeds. Serve immediately while piping hot and enjoy.
