Put everything for the cha su into a pressure cooker and cook for 20 minutes on high. If not using the pressure cooker, cook until soft and pork pierce through easily, which is about 2 hours.

Cut into 1/2 inch thick slices and toast or bake until slightly brown.

Cool the liquid for the cha su in the freezer and once very cold, remove the oil floating above.

Place the room temperature eggs into room temperature water and bring to a boil.

Add four minutes to the boiling and then remove.

Remove egg shells and soak into soaking liquid for eggs. Then slice into halves.

Mix a laddle of cha su liquid with as much dashi as desire (I use 50-50), and place ramen into the stock. Add toppings.