Homemade Bowl of Ramen. Made 2 stocks, the first one inspired by Momofuku ramen broth 2.0 (8 hours). But I also like a richer tonkutsu type broth, so I decided to also do a rich Pork broth (18 hours) and concentrate it. I made Momofuku tare, pickled shiitake mushrooms, Pork belly (braised for 5 hours and Finished it with the searzall) and pork shoulder and finally Marinated eggs. I also finished it with a black garlic puree. In the bowls I poured a small laddle of the rich pork broth and topped it up with the momofuku broth. I got the best of broth world, the smokiness of the bacon dashi and the richness and lip smacking goodness of 18 hours boiled pig feet.
