Chashu Ramen

Tie the pork at 1/2-inch intervals with kitchen twine. Put the pork in a large pot, cover with water, bring to a boil over medium-high heat, and cook for 15 minutes. Remove the pork, drain the water, and wipe the pot clean.

Return the pork to the pot. Add the garlic, scallions, ginger, and just enough water to cover, about 6-1/2 cups. Bring the mixture to a boil, reduce the heat to medium low, and cook partially covered, turning the pork halfway through, until the pork is fork-tender, 1-1/2 to 2 hours. Let the pork cool in the broth.

Remove the pork and strain the broth through a cheesecloth-lined strainer into a large bowl; discard the vegetables. Cover the broth and refrigerate for at least 8 hours or up to 2 days.

In a large pot, combine the cooked pork, soy sauce, mirin, sugar, honey, miso, and just enough water to cover the pork, about 3-1/2 cups. Bring to a boil, reduce the heat, and simmer, uncovered, for 1 hour, stirring and turning the pork occasionally. Let the pork cool in the marinade. When the pork is cool, remove it from the marinade, wrap it in plastic, and refrigerate for at least 8 hours or up 2 days. Strain the marinade through a cheesecloth- lined strainer set over a medium bowl; discard the solids. Cover and refrigerate until ready to use. (You should have about 2 1/3 cups.)

Fill a medium saucepan two-thirds full with water and bring to a boil. Reduce the heat to maintain a gentle (not rolling) boil. Fill a medium bowl with ice water. Prick the wide end of the eggs' shells with a pin or egg piercer. Using a slotted spoon, gently lower the eggs into the pan and cook for 6 minutes. Transfer the eggs to the ice water and let cool completely. Peel the eggs and transfer to a zip-top bag, add the 1 cup reserved marinade, seal, and refrigerate for at least 8 hours or up to 2 days.

Skim and reserve any fat from the pork broth, then pour it into a large pot. Add the chicken stock, vegetable broth, garlic, and ginger. Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes, occasionally skimming off the foam. Strain the broth through a cheeseclothlined strainer into a medium bowl; discard the solids. Add the reserved marinade to taste (1/4 to 1/2 cup), then season to taste with salt and pepper. Cover and refrigerate until ready to use.

Bring the pork and eggs to room temperature.

Position a rack in the upper third of the oven and heat the broiler on high. Remove the twine from the pork, and transfer it to a foil-lined rimmed baking sheet. Broil, flipping once, until lightly charred on both sides, about 5 minutes total. Let the meat cool, then cut into bite-size pieces and set aside.

Meanwhile, bring the ramen broth to a boil in a large pot, remove from the heat, and cover to keep warm. Fill a large pot with water and bring to a boil. Add the ramen noodles and cook according to package directions until firm, yet chewy. Drain and set aside. Put 1 to 2 Tbs. of the reserved marinade and 1 tsp. of the reserved pork fat, if desired, in each of 4 deep serving bowls. Ladle 1-1/2 to 2 cups of ramen broth into each bowl.

Divide the ramen noodles among the bowls. Top each with the pork pieces (including some of the fat), scallions, and shinachiku, if using. Cut the eggs in half lengthwise and arrange yolk side up in bowls. If desired, arrange 2 nori strips in each bowl, standing them vertically against the edge. Add additional broth, if desired, and serve.

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