A delicious dinner made from instant noodles

Ingredients:

Noodles

• 450 g instant noodles
• 4 soft-boiled eggs
• 0.5 cup finely chopped green onions
• 1/4 cup chili paste
• 4 pieces of nori

Bouillon

• 2 onions, cut in half
• 2.5 cm fresh ginger root, peeled
• 2 tbsp finely chopped bacon
• 2 cloves garlic, crushed
• 2 green onions
• 1 leek, washed and cut in half
• 2 liters of broth (chicken, pork or vegetable)
• 1/4 cup soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 0.5 tsp sea salt

Pork belly

• 0.7 kg of whole piece of pork fat with skin
• 1/4 cup coarse salt
• 1/4 cup sugar
• 1 teaspoon freshly ground black pepper
• 1 cup sake

Preparation:

1. Preheat the oven to broil. Place the onion and ginger on a baking sheet and broil until blackened on top, about 10 minutes.
2. Bouillon:
   
   Fry the bacon in a large saucepan over low heat until all the fat has rendered and the bacon is crispy, about 10 minutes. In the same saucepan, combine the fried onion and ginger, garlic, green onion, leek, broth, soy sauce, mirin, and salt. Simmer for 2-3 hours while you cook the lard. Strain the broth, and it's ready to serve.
3. Caramelized pork belly:
   
   Preheat the oven to 175°C (350°F). Sprinkle the lard with salt, sugar, and black pepper. Place the lard in a roasting pan and pour sake over it. Bake in the oven for 1.5 hours, then increase the temperature to 230°C (450°F) and let the lard caramelize. It should be tender, but not mushy.
   
4. Cool the lard to room temperature. Wrap it tightly in plastic wrap and refrigerate until completely cool. Then cut the lard into thick slices. Set aside for serving with noodles.
5. Noodles:
   
   Prepare the noodles according to package directions. Place the noodles in a bowl, then add the lard and broth. Add any toppings you like!