Pork Ramen

1. Place the pork shoulder into a small pot, cover completely with water (1 to 1.2 liters or about 0.3 gallons) and place over medium heat. Once boiling gently remove any scum that forms and boil over low heat for up to 40 minutes. Turn off the heat and leave to cool down.
2. In a separate pot place the ingredients for the pork marinade (A) and bring these to a boil, then allow to cool. Place the mixture into a storage-use plastic bag and add in the pork shoulder from the 1st step after removing excess cooking liquids. Remove the air from the bag, seal it off and leave overnight to marinate in a refrigerator. Once sufficiently cooled, store the pork cooking liquids in the refrigerator also.
3. Remove shells from the boiled eggs, place these and the ingredients for the egg marinade (B) into a storage-use plastic bag and remove the air. Seal off the bag and marinate these for half a day in a refrigerator to prepare soy sauce eggs.
4. Prepare the ramen. Into a pot place 800 ml (27.1 fl. oz.) of the pork cooking liquid, all the pork marinade and the cabbage leaves chopped into easy-to-eat pieces. Bring the mixture to a boil. Add in a large dash of pepper to adjust the flavor. When the flavor is too salty add in water and when the flavor is too watery add soy sauce to prepare the soup.
5. In a separate pot boil water to cook the noodles. Pour the soup from step #4 into bowls, add in the boiled noodles and cabbage and then top with the braised pork cut into easy-to-eat pieces and the soy sauce eggs from step #3

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