Tonkotsu windows with streaky bacon

Name: tonkotsu windows with streaky bacon
Cook time: 35 min
Total time: 215 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 fennel bulb; 1 onion; 5 toe garlic; 5 cm fresh ginger root; 800 g biological shoulder chop; Red pepper; 2,5 liter water; 1 el dried mushrooms; 36 g miso soup; 300 ml cola no light; 100 ml Japanese soy sauce; 30 ml rice vinegar; 600 g organic bacon patties; 6 medium sized egg; 1 bunch salad onion; 180 g ramen noodles; 100 g pickled ginger; 200 g freshly cut pointed cabbage; 10 g nori snack; 1 el roasted sesame seeds

Ramen with onion, ginger, fennel, shoulder chop, mushrooms, bacon steaks, eggs, spring onions, noodles, pointed cabbage and nori.

Directions

Remove the underside and hard core from the fennel. Cut the onion, fennel and garlic into coarse pieces.
Peel the ginger root and cut into slices. Cut the pork chops into pieces.
Bring together with the pepper and the water to the boil. Scoop the foam off when the water is boiling. Add the mushrooms.
Turn down the fire as low as possible and let it run for 3 hours without the lid. Strain the stock. There is now about 1½ liters left.
Season with the miso soup and salt.
In the meantime, preheat the oven to 130 ° C.
Mix the cola with the soy sauce and the rice vinegar, place the meat in a small oven dish where the net fits and pour the marinade over it.
Cook in the oven for 2 hours. Allow to cool in the moisture. Cut into slices.
Boil the eggs for 6 minutes, scare them under cold water and cut them in half lengthwise.
Cut the salad onion into thin rings. Cook the noodles according to the instructions on the package. Let the ginger drain.
Put the pointed cabbage in a colander and pour boiling water over it.
Divide the cabbage and noodles over 6 wide bowls.
Spoon the hot stock and place in parts the egg, the slices of meat and the salad onion.
Put the ginger in the middle. Put in a few sheets of nori snack and sprinkle with sesame seeds.