Ramen au porc

03 — Method

1. For the chashu, roll the 800 g (28 oz) of pork belly tightly and tie with kitchen twine so it holds its shape.
2. Brown the pork on all sides in the large cast-iron Dutch oven for 5 minutes. Set aside. Add 5 crushed garlic cloves and the sliced ginger and cook 1 minute.
3. Add 5 tbsp of soy sauce, 3 tbsp of mirin, 3 tbsp of sake, the sugar and 1 L (1 qt) of water. Return the pork, bring to a simmer, cover and cook over very low heat for 2 hours.
4. For the eggs, boil the 4 eggs for exactly 6½ minutes for jammy yolks. Chill in ice water, peel and marinate for 12 hours in 200 ml (¾ cup) of the cooled chashu liquid.
5. Bring the pork broth to a simmer in a large saucepan and whisk in the miso and toasted sesame oil.
6. Slice the cooled chashu 5 mm (¼ in) thick. Halve the eggs lengthwise. Slice the green onions.
7. Cook the fresh ramen noodles in a large pot of boiling water for just 2 minutes until AL DENTE. Drain quickly.
8. Divide the noodles among 4 large bowls and ladle over the piping hot broth. Top each with 3 slices of chashu, a halved egg, bamboo shoots, green onions and a quarter sheet of nori.