How to make it

1.  

    

   DAY 1

    

   Prepare the Broth: In a large pot, add pork bones, onion, garlic, ginger, green onions, dried shiitake mushrooms, and kombu. Fill the pot with water until all ingredients are submerged. Bring to a boil over high heat, then reduce the heat to low and let it simmer for at least 8 hours or overnight. Skim off any scum that rises to the surface.

    

   After simmering, strain the broth through a fine-mesh sieve or cheesecloth. Discard the solids. Return the broth to the pot and add Lee Kum Kee Premium Soy Sauce, mirin, sake, Lee Kum Kee Sriracha Chili Sauce and salt to taste. Let it cool, then refrigerate overnight.

2. Prepare the Chashu Pork: Lay the pork belly flat on a cutting board. Season with salt and pepper. Roll the pork belly tightly into a log shape and tie it securely with kitchen twine at 1-inch intervals. In a large pot, combine chicken or pork broth, Lee Kum Kee Premium Soy Sauce, mirin, sake, sugar, Lee Kum Kee Minced Garlic, sliced ginger, chopped green onions, and star anise (if using). Place the rolled pork belly into the pot with the braising liquid. Bring the liquid to a boil over high heat, then reduce the heat to low. Cover and simmer for about 2-3 hours or until the pork is tender and cooked through. Turn the pork occasionally during cooking to ensure even flavor distribution.

    

   Once the pork is cooked and tender, remove it from the braising liquid and let it cool slightly. Transfer the pork to a container and pour a ladleful of the braising liquid over it to cover. Allow the pork to marinate in the refrigerator overnight, or for at least 8 hours.

3. Prepare the Eggs: In a saucepan, bring water to a boil. Carefully add the eggs and cook for exactly 7 minutes for a jammy yolk or adjust according to your preference.  Remove the eggs and transfer them to an ice bath immediately to cool. In a separate bowl, mix Lee Kum Kee Premium Soy Sauce, mirin, water, and sugar until the sugar is dissolved. Add peeled and cooled eggs to marinade and place in the fridge overnight. 
4. DAY 2

    

   Cook the Rolled Chashu Pork: Preheat the oven to 375°F. Place the marinated rolled Chashu pork on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the pork is heated through and caramelized.
5. Reheat the pork broth from Day 1. Cook the ramen noodles according to package instructions. In serving bowls, ladle the hot broth. Add cooked ramen noodles, blanched bok choy, and sliced green onions.
6. Top each bowl with slices of broiled chashu pork, half of a ramen egg, sesame seeds, and sliced nori. Drizzle with more Lee Kum Kee Sriracha Chili Sauce.