This bowl builds its richness the old-school way: pork neck bones and pork belly boiled at a hard, rolling boil for hours until the collagen and fat emulsify into that unmistakable milky, opaque broth. Rice noodles soak up every bit of that pork-forward depth, while jammy marinated eggs ā steeped until the whites turn a deep bronze ā add a savory-sweet finish to each bowl. Rounds of tender pork belly, sliced thin and layered in, give you that classic ramen-shop bite alongside the noodles. Garlic-infused oil and sesame oil round out the seasoning, and a scatter of scallions and sesame seeds on top brings freshness and crunch to contrast all that slow-cooked richness. It's a full weekend project, but the payoff is a deeply savory, restaurant-caliber bowl that fits neatly into a gluten free kitchen. Nori halves and an extra drizzle of garlic oil at the table let everyone finish their bowl exactly how they like it.
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Place the pork neck bones in a large stockpot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes, until the water turns grey and foamy. Drain, rinse the bones under cold running water, and scrub off any dark residue. Rinse the pot clean.
Return the blanched bones to the pot along with the pork belly. Add 12 cups of cold water and bring to a vigorous boil over high heat. Reduce to a rolling boil ā not a gentle simmer ā and cook uncovered for 3 to 4 hours, adding water as needed to keep the bones submerged, until the broth is opaque, milky white, and has reduced to about 8 cups. The vigorous boil is what emulsifies the collagen and fat into the characteristic tonkotsu milkiness.
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