Ming's Pork Ramen

A delicious, rich and unctuous broth with tasty garnishes. Requires a bit of commitment but the outcome is worth the effort. This recipe has some issues that I hope to correct over time: 1) It's not clear how much pork neck to use. I'd like to figure out how much by weight. My neck bones came cut into pretty small pieces. 2) The miso base makes enough for many, many recipes. I need to scale this part down to a more appropriate amount. 3) While I ran an errand, I cooked the pork belly for five hours at only 275. It was a bit overdone at that point but still usable, without additional cooking, as a lovely salty, crunchy crouton. -- posted by StevenHB

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