1 pound = 2 teaspoons salt, 2 teaspoons sugar and 1 teaspoon black pepper. adjust for what you have
season generously on all sides with kosher salt, black pepper and white sugar. cover and refrigerate overnight.
Pre-heat oven to 450'F. roast fat side up for 30 minutes. Lower oven to 275'F for an hour.
Let it cool to room temperature, wrap tightly in plastic wrap and refrigerate for an hour or more, up to 2 days.
Soft boiled eggs;
bring a pot of water, enough to cover all of your eggs to boil, lower each egg gently into the water and cook for 6 minutes. Remove from the boiling water to an ice bath to stop them from cooking. Peel and slice when you assemble your bowls.
In a stock pot add the broth bring to a boil, add the ramen and cook for 2-3 minutes. Add the bok choy or swiss chard cook for another minute or so. Remove from the heat and add the ginger, soy sauce and sesame oil to taste.
Divide ramen and some broth between the bowls. Add the sliced egg, a few pieces of browned and crisped pork belly and the scallions. Also add the basil and cilantro if you are using.