Ingredients for the ramen:

• 600g ramen noodles
• 525ml Ramen Organic Bone Broth Tonkotsu Style
• 1 tbsp butter
• For the Chashu crusted roast:
• 1kg pork belly
• oil
• 2cm ginger
• 3 cloves of garlic
• 2 spring onions
• 120ml soy sauce
• 120ml mirin
• 60ml cup fish sauce
• 75g cup sugar
• For the toppings: 1 egg, kombu & spring onion

And so it goes:

• For the chashu frying, mix a marinade of chopped ginger, garlic, spring onions, soy sauce, mirin, fish sauce and sugar. Roll up the pork belly and tie the roasting string. Heat the skillet to medium heat with oil and fry the pork belly on all sides for 10 minutes.
• Remove the roast, wipe out the oil and then add the marinade. Once the marinade is boiling, add the meat and add boiling water until just covered. Simmer over low heat with the lid on for 1-1.5 hours, turning occasionally. Then remove the chashu and let it cool completely.
• Heat the bone broth in a pot. Cook the pasta and egg in the same pot in boiling salted water according to the package instructions. Pour the soup base into a bowl and mix with butter.
• Drape noodles in broth. Slice the chashu, peel the egg and halve it, and finely chop the spring onion. Serve with toppings