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Combine all marinade ingredients in a bowl. Mix thoroughly, cover the pork with marinade and rub it in. Cover pork, put in the fridge while working on the broth.
Add bones to a large pot and add water until the bones are completely submerged. Heat on the stove on medium high heat. Once it comes to a roaring boil, take the pot off the stove. Pour water down the sink, but keep the bones.
Rinse bones off with cold water. Add back to pot, fill with water until bones are submerged again. Bring back to a roaring boil on medium high heat.
Heat up 2 tbsp of sesame oil in a skillet on medium heat. Add veggies to the skillet, cook until lightly charred/caramelized, about 4 minutes.
Add veggies to pot, cover partially with lid. Keep the roaring boil going for 11 hours. Add water whenever the pork bones are not completely covered. At the 11th hour, start to cook the pork belly.
For the final hour, allow the water level in the pot to drop, this will make a more concentrated broth. Should be about 1/3 to 1/2 the normal level at the end.
Put the pork belly on an aluminum foil lined baking sheet. Roast on 450 F for 10 minutes, then bake at 275 for 20 - 30 minutes, or until internal temp reaches 145 F. Take the pork out halfway and brush with marinade again.
Strain your broth, getting the veggies and the bones out.
Now, add 1/2 cup of clam juice, 1 tbsp of mirin, and salt to taste. Heat gently to combine the ingredients.
Slice the veggies and fry the sliced garlic in a skillet on medium heat until lightly charred, about 2 minutes, 1 on each side.
Boil the noodles on high heat for 3 minutes, or according to package. Strain out the water. Slice your pork belly, and assemble your ramen bowls!