Step 1

For the ramen broth: Put chicken bones, kombu, mushrooms, ginger, soy sauce, vinegar

Step 2

bonito flakes, scallions, carrots, celery, garlic, tomatoes, lemon and pig foot

Step 3

in a large stock pot. Fill with water and bring to a boil, then simmer on low heat for about 36 hours. Strain out solids.

Step 4

For the braised pork butt: Preheat the oven to 350 degrees F.

Step 5

Sprinkle salt and pepper all over the pork butt and pan sear in olive oil over high heat to brown all sides. Transfer to a baking dish and add the stock, ginger, bay leaves, celery, garlic, tomatoes and onion and bake for 2 hours 30 minutes to 3 hours.

Step 6

For the ramen: Cook noodles in salted boiling water to desired texture, 4 to 6 minutes. Heat 12 ounces broth in a pot. Put lard in a bowl and add hot noodles, then pour heated broth in bowl. Place pork belly and 4 ounces pork butt on top and add bamboo shoots. Top with arugula and spinach. Add hard-boiled egg if desired, and garnish with green onions.