For the broth:
30 lbs. pork neck bones
10 lbs. chicken backs, roasted at 400°F until dark brown
1 lb. ginger, split down the middle the long way, caramelized, face down on a hot pan
6 yellow onions, cut in half and blackened in a hot pan, face down
6 bunches scallions
6 heads garlic, with tops cut off
1 qt. dry shiitake mushrooms
1/2 pound kombu
For the noodles:
3 1/2 cups all-purpose flour
1/2 cup rye flour
12 grams baking soda, baked
1/2 cup warm water
1/2 cup cold water
For the pork belly:
1 small pork belly, skin and ribs off, preferably Berkshire
1 cup soy sauce
2 cups sake
2 cups mirin
1 cup sugar
6 bunches whole scallions
6 cloves garlic, whole
1 4” knob ginger, sliced
2 shallots, sliced
For the eggs:
6 farm eggs splash white vinegar
1. While the chicken bones are roasting blanch the pork neck bones, starting in cold water, allow the water to come to a rolling boil and remain in that state for five minutes. Drain water, and remove the blanched bones to a sink where they can be rinsed.
2. Place the pork neck bone and the now roasted chicken backs into a large stockpot, with the charred ginger and onions, add the rest of the ingredients as well.
3. Fill with cold water to cover and bring the water to a boil. Turn down to a simmer and allow to remain on the heat for 6 hours. Drain, strain and refrigerate.
4. For the noodle preparation: For baked soda, place baking soda in a 250 F oven for one hour, this turns the sodium bicarbonate into sodium carbonate- an alkaline salt which gives the noodles their yellow color and springy texture, and allows them to keep this texture when placed in hot broth.
5. Dissolve the baked soda in the warm water, then combine with the cold water.
6. Place all fours into the mixer, stir to combine then add the water with the baked soda into the mixing bowl.
7. Allow the mixer to combine the dough for 12 minutes. When mixed remove the dough and let rest for an hour.
8. Once rested, divide the dough into six pieces and run each one through a pasta sheeter, once you have the sheets rolled to the desired consistency, about the thickness of a quarter, attach the spaghetti attachment to the pasta machine. Run the sheet of pasta through the machine, flouring the noodles as they come out and set them aside on a well-floured sheet tray. Noodles can also be frozen until you are ready to eat them.
9. For the pork belly: Preheat oven to 275°F. Lay out pork belly on cutting board, season with salt, roll up the belly lengthwise, with the skin side facing out. Next using butcher’s twine, tightly secure the belly at half-inch intervals.
10. Place the belly in a high-sided roasting pan. Bring all the ingredients to a bowl in a pot and pour them over the belly, cover with foil and place in the oven for 3 to 4 hours.
11. When tender, place the whole pan in the refrigerator to cool completely in the braising liquid.
12. Slice to desired thickness, just under a quarter inch is recommended.
13. For the eggs: Place the eggs in a pot of cold water with the vinegar, bring to a boil and shut off heat, cover and let stand for five minutes. Cool the eggs and peel.
14. To serve: Bring broth to the boil over high heat, meanwhile cook the noodles in boiling water for about two minutes.
15. Place two slices of the belly in a 200 degree F oven with a splash of sake on top.
16. Put the egg into the pot with the boiling water. Reheat the egg for about two minutes. Once the noodles are done cooking arrange them into six soup bowls.
17. Cut the reheated egg in half and place on top of the noodles, arrange the reheated belly into the bowl, pour the hot broth around the sides of the noodles, egg and pork belly.
18. Drizzle sesame oil and garnish with sliced scallion.
Photo and recipe: National Pork Board