AT A GLANCE
|01||Preheat oven to 200C. Place pork belly in a roasting pan, season well with sea salt and rub with oil, then roast until cooked through (1 hour 20 minutes). Transfer to a tray, place a piece of baking paper on top, then weight with another tray and a food can, cool to room temperature, then refrigerate until firm (4-6 hours). Thinly slice and set aside.|
|02||Meanwhile, place pork bones in a roasting pan and roast until golden (1 hour), then transfer to a stockpot. Drain fat from roasting pan, then deglaze pan with a little water and pour over pork bones. Cover completely with water and bring to the simmer over medium heat, skimming scum from surface, until stock is well-flavoured (2-3 hours). Strain through a fine sieve and transfer 2 litres to a clean saucepan, add kombu, soy sauce, mirin, sake and sugar. Bring to the simmer and keep warm. Extra pork stock can be cooled completely, then frozen for 2 months.|
|03||Meanwhile, for dashi stock, combine bonito flakes, kombu, shiitake and 1 litre cold water in a saucepan. Bring to the boil, then simmer over low heat until well-flavoured (2-3 minutes). Remove from heat and strain through a fine sieve back into saucepan. Add remaining ingredients and bring to the boil.|
|04||Combine dashi stock with pork stock, check seasonings and season to taste, keep warm.|
|05||Meanwhile, cook ramen in boiling water until al dente (3-5 minutes). Drain and transfer to bowls and set aside. Pour over combined stocks, then top with nori, sliced pork belly, spring onion, roasted sesame seeds and shichimi togarashi and serve.|
Note Shichimi togarashi, a Japanese condiment, and kombu, a dried kelp, are available from Japanese grocers.