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Ingredients

• 4 pounds pork necks - ask your butcher
• 2 pounds chicken necks
• olive oil
• 4 inch fresh ginger, peeled and slightly smashed
• 8 cloves garlic, skin on
• 2 carrots, cleaned and skin on
• 1 large yellow onion, cut in half and skin on
• 8 ounces dry sake
• 5 star anise
• 2 kombu leaves
• 1/4 cup mirin
• 1/4 cup soy sauce
• 8 cups water
• To Serve:
• 2 pounds pork belly
• 1/8 cup mirin
• 1/8 cup soy sauce
• 3 tablespoons Mikes hot honey - or regular honey with a tablespoon of hot sauce
• 3/4 cup water
• 6 minute eggs
• ramen noodles
• baby bok choy
• shittake mushrooms
• toasted seasame seed oil
• 1 large head of roasted garlic
• nori

How To

1. Broth:
2. Preheat the oven to 275.
3. Place the chicken necks along with the pork necks into a roasting pan. Lightly drizzle with olive oil and sprinkle with salt and pepper. Then add the next six ingredients. Place into the oven and let roast for 2 hours or until lightly caramelized and very fragrant. I stir every so often as well.
4. If waiting to continue making the broth, then let these ingredients cool and place in the refrigerator. If not, continue on.
5. Place the roasted meat and veggies into a large dutch oven or stock pot. Add the kombu, mirin, soy sauce and water. Stir, bring to a boil, then lower the heat to a very low simmer. I stir every so often and simmer for 4 hours.
6. Strain the broth through a sieve into a large bowl. I pick out any pieces of meat that has not completely fallen apart and place into the broth. Then I mash the veggies using the back of a spoon and lightly press against the sieve to release any juices.
7. Stir in half of the roasted garlic cloves into the broth, breaking apart with the back of a spoon. I save the rest for serving.
8. Pork Belly
9. Preheat the oven to 325.
10. Lightly season the pork belly with salt and pepper. Drizzle an oven proof pan that is very deep or use a dutch oven, with some olive oil, then sear each side of the pork belly until lightly golden brown.
11. Combine the soy sauce, mirin, water and hot honey. Stir until mixed. Pour over the pork belly and cover the pan with a lid. Cook for 1 1/2 hours. Let cool then place into a container for the refrigerator.
12. Serving
13. Reheat the pork belly at 325 until warmed.
14. Prepare the six minute eggs.
15. Just before serving lightly sauté the mushrooms and baby bok choy with a small amount of the sesame oil.
16. Cook the ramen noodles.
17. Place the ramen noodles into a deep bowl, top with some broth, along with a couple slices of the pork belly, the sauteed vegetables, roasted garlic and the egg. Serve with a small piece of nori on the side or you can thinly slice and place on top.