This bowl starts with a broth built the traditional way — pork bones and back fat simmered for hours with charred onion, garlic, and fresh ginger until it turns rich, milky, and full-bodied. The pork belly is rolled, tied, and braised low and slow until it's fall-apart tender, then chilled and seared into caramelized rounds that melt right into the hot broth. Jammy marinated eggs add a silky, amber-edged finish, while a spoonful of white miso tare stirred into each bowl gives the broth extra depth and savor. Torn nori, sliced green onion, and a scatter of toasted sesame seeds finish things off, with togarashi or chili oil on hand for anyone who wants extra heat. Every component here — the broth, the chashu, the eggs, the tare — is made from scratch, so you're in full control of what lands in the bowl. That makes this an easy one to keep on rotation for a gluten free kitchen, without giving up any of the deep, slurpable comfort ramen is known for.
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Blanch the bones: Place the pork neck bones and back fat in a large stockpot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes, until the water turns gray and foamy. Drain, then rinse the bones and pot thoroughly under cold running water, scrubbing off any dark bits.
Char the aromatics: Set a large skillet or the cleaned stockpot over high heat until very hot. Place the halved onion and halved garlic head cut-side down and cook undisturbed for 3–4 minutes, until deeply charred and blackened at the cut surfaces. Set aside.
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