Wakayama Ramen

1. Prepare the pork bones: Rinse the Pork neck bones and Pork trotters thoroughly under cold water. Place them in a large pot, cover with fresh Water, and bring to a rolling boil. Boil for 15 minutes to remove impurities. Drain the water, rinse the bones again, and scrub off any remaining scum.

2. Simmer the broth: Return the cleaned Pork neck bones and Pork trotters to the large pot. Add 4000g Water, 50g roughly chopped Scallion (green parts), 30g sliced Ginger, and 20g smashed Garlic cloves. Bring to a boil, then reduce heat to low, cover partially, and simmer for at least 5 hours, or until the broth is milky white and rich. Skim any foam or fat that rises to the surface periodically. Strain the finished broth through a fine-mesh sieve, discarding the solids. Keep the broth hot.

3. Prepare the chashu: In a separate pot, combine 400g Pork belly, 50g Koikuchi soy sauce (for chashu braising liquid), 30g Mirin (for chashu braising liquid), 30g Sake (for chashu braising liquid), 200g Water (for chashu braising liquid), 10g sliced Ginger (for chashu braising liquid), and 20g Scallion (green parts for chashu braising liquid). Bring to a simmer, then reduce heat, cover, and braise for 60 minutes or until the pork belly is tender. Remove the Pork belly, let it cool slightly, then slice thinly. Reserve the braising liquid for other uses if desired.