Directions

For the Broth

1. Place the pork and chicken bones in a stock pot. Add enough water to the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
2. Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients. Cover with a lid. Over high heat, bring the water to a boil.
3. Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker. Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.

For the Pork Belly

1. Put all the ingredients in a small pot.
2. Simmer over high heat until meat turns golden brown and the sauce thickens.
3. Remove from heat and separate meat from thick sauce.

To Serve

1. In a serving bowl, add 2-3 tbsp of thick sauce (from pork belly) as base. Then pour over the thick bone broth to fill half of the bowl.
2. Add ramen noodles and top with cooked pork belly and a raw egg. Garnish with spring onions and serve.