Steps

1. Pierce the pork belly block 300g with a fork. [Chef's Tip!] This breaks down the fibers, allowing the flavor to soak in easily.
   🕒 12:10
2. Place the pierced pork belly block in a heatproof container, add soy sauce 3 tbsp, sugar 2 tsp, and Hi-Me (umami seasoning) 5 shakes, and rub it in.
   🕒 12:26
3. Cover and heat in the microwave for 5 minutes.
   🕒 13:01
4. Flip the pork belly block and heat in the microwave for another 5 minutes.
   🕒 15:20
5. After heating, let it rest for 10 minutes to cook with residual heat. [Chef's Tip!] Cooking thoroughly with residual heat results in a tender finish.
   🕒 15:32
6. Slice the finished char siu to your desired thickness.
   🕒 18:30
7. Rehydrate the wood ear mushrooms 3g in water and chop finely.
   🕒 13:20
8. In a pot, add water 340cc, pork belly 30g, lard 1 tbsp, Chinese seasoning 1½ tsp, chicken stock powder ⅓ tsp, light soy sauce 2 tsp, salt 2 pinches, garlic powder 6 shakes, black pepper 3 shakes, Hi-Me (umami seasoning) 7 shakes, and powdered gelatin 1½ tsp.
   🕒 13:52
9. Cover, bring to a boil, and simmer for 5 minutes.
   🕒 15:13
10. Blend the simmered soup until emulsified. [Chef's Tip!] The gelatin dissolves, and blending increases richness and promotes emulsification.
    🕒 15:53
11. Add Ichimi Togarashi (Japanese chili powder) 1 tsp to the blended soup to add spiciness.
    🕒 16:20
12. Further add Hi-Me (umami seasoning) 6 shakes and milk 1½ tbsp and mix.
    🕒 16:47
13. In a small pot, add lard 1 tbsp and Doubanjiang (chili bean paste) ½ tsp, and lightly sauté to make Doubanjiang oil. [Chef's Tip!] Be careful not to sauté too much, as it will become too spicy; aim to create red lard.
    🕒 17:02
14. Add the prepared Doubanjiang oil to the soup and mix. [Chef's Tip!] Floating the red oil on top gives the super spicy tonkotsu soup an authentic appearance.
    🕒 17:54
15. Add Marutai noodles 80g to boiling water and boil for 2 minutes.
    🕒 18:57
16. Place the boiled noodles into a bowl.
    🕒 19:37
17. Pour the super spicy tonkotsu soup into the bowl.
    🕒 19:24
18. Top the noodles with chopped wood ear mushrooms, sliced char siu, and green onions.
    🕒 19:42
19. Finally, sprinkle with white sesame seeds and serve.
    🕒 20:12