Steps

1. Peel 250g onion, 250g potatoes, and 85g carrots, then cut them into rough pieces. 【Tip!】 Peeling the potatoes prevents the soup from becoming cloudy.
   🕒 03:37
2. Leave 20g garlic whole, and slice 10g ginger thinly.
   🕒 05:47
3. Cut the 500g pork belly block in half.
   🕒 06:11
4. Place the cut pork belly block, potatoes, onion, garlic, ginger, and carrots into a pot, then add 1400cc water.
   🕒 06:26
5. Place the pot over medium heat, and once it boils, cover and simmer over low-medium heat for 1 hour.
   🕒 07:08
6. Remove the pork belly block from the pot and place it in a bag.
   🕒 12:37
7. Pour 2 tbsp soy sauce over the pork in the bag, then submerge it in water to ensure the sauce covers it completely, remove air, tie it, and set aside. 【Tip!】 When marinating chashu, submerging it in water and removing air helps the soy sauce distribute evenly.
   🕒 13:03
8. Add 5 tsp chicken stock and 2 and 1/2 tbsp lard to the remaining soup in the pot.
   🕒 14:29
9. Furthermore, add 7.5g powdered gelatin and blend until smooth with a hand blender or mixer. 【Tip!】 Mixing with powdered gelatin emulsifies the soup easily, creating a rich, thick, and cloudy finish.
   🕒 15:01
10. (If the thickness is insufficient) Microwave 50g potatoes, 50g onion, and 15g carrots for 5 minutes until soft, then add them to the blended soup and blend again until smooth.
    🕒 16:44
11. In a separate pot, add 50cc soy sauce, 3 pinches salt, 6 shakes table pepper, 18 shakes Hime (umami seasoning), and 2/3 tsp sugar.
    🕒 18:59
12. Place the pot over heat and boil down to mellow the sharp edge of the soy sauce.
    🕒 20:04
13. Add 600cc of the prepared soup base to the reduced pot and warm it.
    🕒 20:04
14. Take out the marinated chashu and slice it thinly.
    🕒 20:35
15. Boil 1 serving Chinese noodles according to package directions, then drain.
    🕒 21:27
16. Place the boiled noodles in a bowl and pour plenty of the warmed soup over them.
    🕒 22:33
17. Top with sliced chashu, menma, and chopped scallions, then serve.
    🕒 22:53