Shoyu Ramen

Sear the 1 ½ lb pork belly in 1 tbsp neutral oil in a heavy pot or Dutch oven over high heat, turning every 2 minutes until browned on all sides, about 8 minutes total.

Add 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sake to the pot. Turn the pork to coat, letting the liquid reduce for 1 minute.

Pour in the 6 cups chicken stock and 2 cups dashi stock. Add the 4 smashed garlic cloves, sliced ginger, and the white parts of the 2 scallions.

Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 60–70 minutes, turning the pork belly once halfway through, until the pork is tender and yields to a skewer.

While the pork braises, bring a small saucepan of water to a boil. Lower the 4 eggs in gently and cook for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath for 5 minutes, then peel.

Combine the remaining 1 tbsp soy sauce with 2 tbsp of the hot braising liquid in a small bowl. Add the peeled eggs and let them marinate in this mixture while you finish the broth.

Remove the pork belly from the broth and let it rest for 10 minutes. Strain the broth through a fine-mesh sieve, discarding the solids, and return the liquid to the pot.

Stir in 1 tbsp sesame oil and 1 tsp white pepper. Taste and adjust salt with additional soy sauce if needed. Keep the broth at a low simmer.

Slice the rested pork belly into 0.5-inch rounds. For cleaner slices, refrigerate for 20 minutes first if time allows.

Cook the 12 oz ramen noodles according to package directions. Drain well and divide among 4 deep bowls.

Ladle the hot broth over the noodles in each bowl. Top each with 2–3 slices of pork belly, 1 halved marinated egg, a portion of the 1 cup bamboo shoots, 2 nori sheet halves, and the sliced green scallion tops.