Ramen soup with braised pork

Ingredients:

• 1 small onion, cut in half
• 1 tbsp + 2 tsp vegetable oil
• 900 g pork shoulder, cut in half
• 0.5 cup soy sauce
• 1/3 cup mirin
• 6 green onions, halved + chopped green onions for sprinkling
• 10cm piece of ginger root (unpeeled), thinly sliced ​​and pressed through a garlic press
• 10 cloves of garlic (7 cloves pressed through a garlic press, 3 cloves finely chopped)
• 1 150 g chicken wings, separated at the joints
• 150 g sliced ​​pork belly
• 4 dried shiitake mushrooms
• 3 large eggs
• 6 servings of dry wheat ramen noodles
• Additives: sprouted mung beans, shredded nori, radish slices, toasted sesame seeds and/or shichimi togarashi (Japanese seasoning)

Preparation:

1. Preheat the oven to 375°F (135°C). Coat the onion halves completely with 2 teaspoons of vegetable oil and place them cut-side up on a foil-lined baking sheet. Bake until the cut sides begin to char, about 12 minutes. Preheat the oven to 275°F (135°C).
2. Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a cauldron over medium heat. Add the pork and fry, turning, on all sides until golden brown, about 8 minutes. Pour in 3/4 cup of water, soy sauce, mirin, 2 green onions, 1/4 ginger, and 3 crushed garlic cloves. Bring to a boil, cover, and transfer to the oven. It will take 2.5 to 3 hours for the pork to cook through, turning it every hour. Remove the pork to a plate or cutting board. Skim off any fat from the remaining broth, then pour it into a bowl through a fine-mesh sieve.
3. Meanwhile, prepare the broth: Place the chicken wings and pork belly in a large saucepan with 10 cups of cold water and bring to a boil. Bring to a rolling boil for 3 minutes, then skim off any foam and reduce heat to a simmer. Cook for 1 hour. Add the roasted onions, shiitake mushrooms, remaining ginger, 4 green onions, and 4 crushed garlic cloves. Simmer for another hour, reducing heat as needed. Strain the broth through a fine-mesh sieve into another saucepan; you should have about 8 cups (add more water if needed). Stir in the pork broth and season with salt. Cook over medium heat.
4. Place the eggs in a medium saucepan with water and bring to a boil. Cook for 7 minutes for soft-boiled eggs or 10 minutes for medium-well done, then drain and run the eggs under cold water to stop the cooking. Peel the eggs.
5. Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Drain the noodles in a colander.
6. Slice the pork thickly. Carefully halve the eggs. Divide 3 finely chopped garlic cloves and the noodles evenly among 3 cups. Pour hot broth into each cup. Top with pork slices and an egg half, and garnish with any toppings.