Authentic Hakata ramen Recipe Fukuoka, Japan

Name: Hakata ramen
Prep time: 2 h
Cook time: 12 h
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 lb (900g) slab of boneless pork belly, skin-on; 1/4 cup (60 ml) canola or vegetable oil; 3 lbs (1.35 kg) pig trotters, split lengthwise or cut crosswise into 1-inch disks (ask your butcher to do this for you); 6 large eggs; 3 - 4 oz (85 - 115g) dry ramen noodles, per serving; 1/2 cup (120 ml) soy sauce; 10 medium cloves garlic, minced (about 3 1/2 tbsp); 2 lbs (900g) chicken backs and carcasses, skin and excess fat removed; 1 cup (240 ml) sake; 1/4 cup (60 ml) roasted sesame oil; 2 tbsp vegetable oil; 1 cup (240 ml) mirin; 1 large onion, roughly chopped; 1/2 cup (100g) sugar; 12 garlic cloves; 6 scallions, roughly chopped; One 3-inch (7.5 cm) knob ginger, roughly chopped; 6 whole garlic cloves; 2 whole leeks, washed and roughly chopped; One 2-inch (5 cm) knob ginger, roughly sliced; 2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup); 1 whole shallot, split in half (skin on); 6 oz (170g) whole mushrooms or mushroom scraps; 1 lb (450g) slab pork fat back