Preheat your Oven to 275°F. Roll the pork belly tightly into a log and tie with kitchen twine at 1-inch intervals to hold its shape. In a small Saucepan, combine the ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 1 tbsp sugar, and 6 cloves of garlic. Bring to a simmer over medium heat, stirring until the 1 tbsp sugar dissolves, about 2 minutes. Remove from heat.

Place the tied pork belly in a snug Baking Dish. Pour the braising liquid over the pork. Cover tightly with Aluminum Foil and braise in the Oven for 2.5 to 3 hours, turning the pork every hour, until very tender when pierced with a chopstick or skewer.

Remove the pork from the braising liquid and let it cool slightly. Reserve the braising liquid — you'll use it for the tare and the marinated 4 eggs. Once the pork is cool enough to handle, remove the twine and slice into ½-inch rounds. For extra caramelization, sear the slices in a hot dry Skillet for 1 minute per side until lightly charred. Set aside.

While the pork braises, bring a large Pot of 12 cups water to a boil. Add the chicken backs/wings and pork bones and blanch for 3 minutes. Drain and rinse the bones under 12 cups water — this removes impurities and ensures a clear, clean broth.

In a dry Skillet over high heat, char the halved onion cut-side down until deeply browned, about 4–5 minutes. This adds a subtle sweetness and depth to the broth.

Return the blanched bones to the large Pot. Add 12 cups of fresh 12 cups water, the charred onion, 6 cloves of garlic, sliced 1 piece of ginger, 切片, and 2 stalks of green onion, 粗切. Bring to a boil over high heat, then reduce to a steady simmer. Skim any foam that rises to the surface. Simmer uncovered for 2 hours.

Strain the broth through a Sieve into a clean Pot, discarding the solids. Stir in the 1 tbsp sesame oil. You should have about 8–9 cups of rich broth. Season lightly with salt and keep warm over low heat.

In a small Saucepan, combine the ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, and 1 tbsp sugar. Bring to a gentle simmer over medium heat, stirring until the 1 tbsp sugar dissolves. Simmer for 3–4 minutes until slightly reduced. Remove from heat. If you have leftover chashu braising liquid, you can substitute 3–4 tablespoons of it here for even deeper flavor.

Bring a medium Saucepan of 12 cups water to a boil. Gently lower the 4 eggs in and cook for exactly 6 minutes and 30 seconds for a jammy, custardy yolk. Transfer immediately to an ice bath and cool for 5 minutes, then peel carefully.

Combine the reserved chashu braising liquid with 12 cups water in a Ziploc Bag or Airtight Container. Add the peeled 4 eggs and marinate in the refrigerator for at least 2 hours, or up to overnight. The 4 eggs will develop a beautiful golden-brown color and savory flavor.

Bring a large Pot of unsalted 12 cups water to a rolling boil. Cook the ramen noodles according to package directions — typically 1–2 minutes for fresh noodles, 3–4 minutes for dried. Drain well and divide among four bowls immediately.

Add 2–3 tablespoons of soy tare to the bottom of each Mixing Bowl (adjust to taste — this is your seasoning control). Ladle about 1.5 to 2 cups of hot broth over the tare in each bowl and stir to combine. Taste and add more tare if needed.

Arrange the noodles in the center of each Mixing Bowl. Top each bowl with 2–3 slices of chashu pork and one halved marinated 4 eggs. Add any garnishes you like: 2 stalks of green onion, 粗切, 2 cups bean sprout (optional), 4 slices of nori seaweed sheets (optional), 1 tbsp sesame seed, 烘烤 (optional), 2 tbsp bamboo shoots menma, 切片 (optional), and a drizzle of chili oil. Serve immediately.