- In a large pot, brown the pork bones and belly in the oil. Remove from the heat and add the soy sauce. Coat the meat thoroughly. Add the broth and vegetables and bring to a boil. Cover and simmer for about 3 hours.
- Set the bones and meat aside on a plate. Let cool. Cover and refrigerate until completely chilled, about 2 hours. (This step makes slicing thinly much easier.)
- Strain the broth through a fine sieve. Don’t remove too much fat from the broth. A little fat is needed for taste. Season with salt and pepper. Let the broth cool and refrigerate while the meat chills. If you prefer, you can prepare the broth the day before.If you are using pork shanks, remove meat from the bone and keep the meat for another use (rice, soup, pasta, etc.).
- In a large pot of salted boiling water, cook the noodles until tender. Drain.
- Thinly slice the pork belly. Set aside.
- Divide the noodles among six large bowls and top with the meat. Add hot broth. Garnish the soup with the remaining toppings.
You can soak the whole hard-boiled eggs in a little soy sauce for few hours.
We use chicken broth to simplify the recipe. Pork bone and chicken broth are traditional in Japan.
Pork belly is very popular in Japan, where fatty meats are prized.