Season pork with salt/pepper then heat oil in a medium pan, add pork and cook until browned for about 3 minutes

Add yellow onion to the pan without stirring, cook for about 3 minutes

Add garlic, ginger, water and bigelow tea, let simmer for 1-2 minutes, remove the tea bag then transfer to crock pot/slow cooker

Add 4 tablespoon white miso paste, white pepper, fresh seaweed, mirin, bonito flakes then cook in high heat for 4 hours or cook on low for 7 to 8 hours, until the pork is extremely tender and falling apart.

Meanwhile, prepare the toppings while the broth is cooking.

Toast the fennel seeds and peppercorns in a frying pan for 2 minutes then pound them together in a pestle and mortar with some salt. Mix with olive oil and rub all over the pork

Sit on a wire rack in a roasting rack and roast for 1 hour at 350F

Follow the direction on the packaging to cook the dry ramen

To serve : place noodle in a ramen bowl then pour in soup, add boiled egg. Garnish with green onion, bamboo shots, seaweed, sliced red chilies and pork bellies