Ramen

Place the pork trotters, chicken feet, and chicken wings in a stock pot and cover with cold water. Bring to a rapid boil. There will be a decent amount of scum.
Remove from the heat and pour into a strainer. Carefully wash all the pieces under cold water and remove any coagulated blood. Set aside for now.
Fill a large pot with kombu, dried anchovies, and 6 quarts of water. Bring to a low simmer and turn off the heat. Let this sit for 10 minutes.
Remove the kombu and dried anchovies. Turn the heat on and add the dried shiitake mushrooms and bacon to the pot. Make sure to keep an eye on the water level. You want to end up with 6 quarts of broth.
Bring to a boil and simmer for 1 hour. Make sure to keep an eye on the water level and to remove any foam that forms.
After it has simmered, remove the mushrooms and bacon pieces. Add the pork and chicken pieces to the pot.
Add the scallions, onion, leek, carrots, ginger, and garlic to the pot. Allow this to simmer for 6-8 hours. While it is simmering again, make sure to keep the water level the same and to remove any foam that appears at the top.
Once the broth is ready, strain all the pieces out and you have your broth. Make sure it is warm when you are ready to serve it.

To make the chashu, preheat an oven to 275°F. Take your pork belly and roll it up. Use butcher’s twine to wrap the pork belly together (as pictured above).
In an oven safe pot, whisk together soy sauce, sake, mirin, and sugar. Place the pork belly, scallions, garlic, and ginger into the pan.
Place in the oven with a lid slightly off. Cook for 3-4 hours, turning the pork 45 degrees every 30 minutes.
Allow the chashu to completely cool. Refrigerate until ready to serve (this will make it easier to cut).
When you are ready to cut the chashu, remove the butcher’s twine and cut into ¼ – ½ inch thick pieces. You can warm it up by placing each piece onto a frying pan and heat each side for two minutes.

The final element to make is the tare. Take 2-3 cups of the sauce the chashu cooked in and place it, dried anchovies, and a piece of kombu into a pan. Heat for 5-10 minutes or until the sauce reduces by half. Strain and set the sauce aside.

Now to make a completed bowl of ramen. Place 2 tbsp of the tare and 1 tbsp of bacon fat at the bottom of the bowl. Next place cooked ramen noodles into the bowl.
Place two pieces of chashu, one cut in half ajitsuke tamago, two slices of fish cake, and as many scallions as you would like.
Carefully pour some hot broth over and serve immediately.