Ramen with Ginger Roasted Squash and Crispy Pork Belly

Ingredients

• 2 tablespoons butter cut into pieces
• 1.3 lbs butternut squash peeled
• 1 large carrots chopped
• 3 pounds chicken 
• 0.5 ounce shiitake mushrooms dried
• 6 large garlic clove divided crushed
• 5  ginger fresh
• 3  spring onion cut into 2-in. slivers
• 1 piece kombu dried ( seaweed)
• 2 teaspoons kosher salt 
• 1  lemon grass with a mallet and cut into 3-in. pieces smashed
• 3 qts chicken broth divided reduced-sodium
• 3.5 cups mung bean sprouts 
• 6 servings soup noodles 
• 1 large onion chopped
• 2 tablespoons pickled ginger chopped
• 3 pounds baby back ribs (cut apart between bones)
• 1.3 pounds pork belly skinless thick (ask a butcher to do this)
• 6 servings pork belly 
• 1.5 cups rice wine divided
• 2 tablespoons soya sauce 
• 6 servings baby squash 
• 2 tablespoons sugar 
• 2 tablespoons vegetable oil 
• 1 qt watercress packed
• 0.3 cup miso white (shiro)
• 18 oz pasta dried fresh thin (or use 13 oz. )

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• ladle
• oven
• whisk
• pot
• broiler
• stove

Directions

1. Make broth and pork belly: Preheat oven to 45
2. Put pork ribs and chicken on a rimmed baking sheet. Roast, turning occasionally, until well browned, 20 to 30 minutes. Meanwhile, cook carrot, onion, and half the garlic with oil in a large pot over medium-high heat, stirring often, until browned, 10 to 15 minutes.
3. Add shiitakes, roasted meat, and all but 1 cup broth to pot. Discard fat from pan used for meat, add remaining cup of broth, and heat on stove, stirring, to loosen browned bits; pour into pot. Cover and bring to a boil over high heat, then reduce heat and simmer until meat is falling off the bones, about 3 hours.
4. Meanwhile, cut pork belly into pieces, each about 1 1/2 by 2 in. Put in a large saucepan with 3 cups water, 1 cup sake, the salt, sugar, soy sauce, ginger, lemongrass, and remaining garlic. Cover and bring to a boil over high heat, then reduce heat and simmer until very tender when pierced, 1 1/2 to 2 hours.
5. Drain, discarding seasonings.
6. Preheat broiler with rack set 3 in. from heat. Put pork belly fat side up on a rimmed baking sheet. Broil until well browned, 3 to 5 minutes.
7. Transfer to a board and slice crosswise 1/2 in. thick.
8. Strain broth from step 2 (discard solids), skim and discard fat. Wipe pot clean; return broth.
9. Add kombu and heat until bubbles appear.
10. Remove from heat; let stand 10 minutes. Discard kombu.
11. Whisk in remaining sake and the miso. Set broth aside.
12. Prepare squash: Preheat oven to 42
13. Toss ingredients in a 9- by 13-in. pan and bake, turning occasionally, until squash is browned and tender, 30 to 35 minutes.
14. Heat a pot of water to boiling and cook noodles until just tender, 2 to 3 minutes. If needed, reheat miso broth until steaming; warm pork and squash in oven. Arrange a handful of bean sprouts in each of 6 large, deep bowls.
15. Add noodles. Ladle broth over them, then arrange pork, squash, watercress, and green onions on top.
16. *Look for sustainably raised pork ribs and belly at stores like Whole Foods Market. You may need to special-order the pork belly from your butcher. Find kombu and jarred pickled ginger in the Asian foods aisle and miso with refrigerated foods.