Method
1
Blanch pork bones, then simmer with onion, garlic and ginger for 10 hours until milky.
2
Roll pork belly tight, simmer in soy and mirin for chashu, slice thin.
3
Cook fresh ramen noodles in salted water for 90 seconds.
4
Pile noodles in bowls, ladle broth over, top with chashu, halved eggs, scallions and nori.