Ramen with homemade Char Siu and Half Boiled Eggs

Ingredients:
Boneless Belly Pork x 1 slab - roll into a swiss-roll like and tightly tied with ropes (I used UK belly pork as the meat is juicy tender while not as fat as those from local markets)
Eggs
Spring onion x 2pc cut into a few pieces
Ginger slices x 4pc
Garlic - a bunch - pressed
Konbu - 2 pc
white vinegar
ramen of your choice
garnish - minced garlic - deep fried in low fire until golden./ Seaweed.

Pork braising sauce:
200ml mirin
200ml cooking sake
200ml japanese soy sauce
sugar
water

Eggs braising sauce:
ginger x 3 slices
garlic - 2 pc pressed
50ml Japanese soy sauce
1tbsp Shaoxing wine
1/2tbsp oyster sauce
1tbsp honey or sugar
200ml water

How to Make:

PORK:
1.Boil a pot of water, then add spring onion, ginger, garlic, konbu, then add the tightly tied pork roll and blanch for 20min.

2. In the meantime, prepare another pot with the braising sauce and bring to boil. Check tasting and adjust accordingly. If preferred more flavour in the pork, feel free to add garlic, ginger, spring onion, onion, shallot or even carrot to this braising sauce pot.

3. Once the pork finished blanching, transfer the pork to the braising sauce pot and cook in medium fire for 1.5hr to 2hr until tender enough when a needle is poked to the middle of the pork. Make sure the sauce is sufficient to fully covered the pork.

4. Switch off fire and keep the pork in the braising sauce pot with lid covered until cool down.

5.Place the pork with the sauce in a pot and keep in fridge overnight.

6. On the day of cooking ramen, take out pork from fridge, and slice it with a sharp knife.

7. Just lightly re-heat the pork slices in a microwave before placing on top of ramen.

Half Boiled Eggs 
1. Remove eggs from fridge and place in a bowl of room temperature water.

2. Boil a pot of water large enough to hold the eggs you will be cooking.

3. Use a pin to gently pin a tiny hole and top and bottom of the egg. 

4. Once water is boiled, add 1tbsp of white vinegar.

5. Place the eggs to the pot using a laddle and cook for 6 min.

6. In the meantime, heat the braising sauce. Once boiled, keep cooking for 1 minute, then remove the ginger and garlic from the sauce and cool down the sauce. Then pour sauce to a plastic bag.

7. Once eggs are ready, transfer them to a pot of iced water filled with ice cubes. gently crack the eggs using the palms of your hands, and remove shells gently under the iced water. Best to crack the bottom of the eggs as there are empty space under the shells there and easier to remove.

8. Once all shells nicely and smoothly removed, put them to the plastic bag filled with the braising sauce. Ensure the bag is closed/ sealed to avoid sauce leaking out. change eggs position from time to time to ensure all sides of the eggs can dip into the sauce. Keep them in the sauce for at least 3 hrs in room temperature.

9. When ramen is ready, gently cut the egg into half and the yolk will be half cooked and looks "golden". Place on top of ramen. Garnish with golden minced garlic and seaweed too.

Enjoy~~