Step 1

Place pork belly on a tray and, using a sharp knife, score the skin at 1cm intervals. Rub 2 tsp salt flakes into the skin and bring to room temperature.

Step 2

Preheat oven to 150°C. Wipe off any excess moisture with paper towel and drizzle pork with 1 tbs oil. Roast for 2 hours 30 minutes or until meat is cooked through and tender. Increase oven to 200°C and cook for a further 30 minutes or until skin is golden and crisp.

Step 3

Meanwhile, combine sugar, 100g miso and mirin in a bowl. Line a clean baking tray with baking paper and spread miso paste over paper to same dimensions as pork. Place pork on top of miso and baste edges only with paste. Roast for a further 15 minutes or until lightly caramelised. Remove from oven and set aside to rest for 15 minutes.

Step 4

To make miso broth base, heat remaining 2 tbs oil in a large saucepan over mediumlow heat. Add garlic, ginger and shallot, and cook, stirring, for 2-3 minutes or until softened and fragrant. Add remaining 1/3 cup (105g) miso and stock, increase heat to medium-high and bring to the boil.

Step 5

Simmer for 3-4 minutes to infuse. Spoon stock and noodles into bowls. Thickly slice pork belly and serve on noodles with a halved egg, furikake and extra shallot.