Tonkotsu Ramen

Ingredients

• 2 1/2 pounds ramen noodles cooked according to package directions
• 5 ounces pork fat
• 4 pounds pig trotter hocks and or, ask the butcher to cut the smallest piece possible
• 2 pounds chicken backs, cut into small pieces
• 1 pound chicken feet
• 1 onion large, peeled and slit around
• 1 whole garlic
• 2 inches ginger sliced
• 1 leek sliced
• 15 green onions white parts only, cut them in half across
• 8 slices oyster mushrooms white
• 8 quarts stock heavy, pot or an equivalent
• 1 1/2 pounds pork belly slab boneless, rolled and secured with strings
• 1 cup water
• 1/2 cup soy sauce
• 1 cup white grape juice
• 1 teaspoon lemon juice
• 2 tablespoons sugar
• 5 green onions halved
• 1 whole garlic bruised
• 2 inches ginger sliced
• 2 whole shallots halved
• 1/2 teaspoon black peppercorns whole
• 3 eggs
• soy sauce
• garlic and shallot oil
• sesame oil
• enoki blanched quickly in hot broth or hot water
• mushroom Black fungus, blanched in hot broth or hot water for a couple minutes
• 15 green onions green parts from broth, thinly sliced
• seaweed nori, for sushi, squared 4″ by 4″
• garlic sliced and fried until crispy