The pork stock:.
Put water in a large pot, and bring to a boil. Add the pork bone, garlic, and spring onion; bring back to a boil.
Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
The pork:.
Place the meat in the pork soup, after it has been strained, and let it simmer for about one hour. Skim the tops of the both pot occasionally, as needed.
When the meat becomes soft, turn off the heat and remove it from the water.
In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
Remove the brisket to a cutting board, and reserve the boiling soup. Slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
To assemble the ramen soup:.
In a large pot, bring enough hot water to cover the ramen to a boil. Boil the noodles for 1-2 minutes after they separate. (You should also blanch the bean sprouts at this time.).
Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
Drain the ramen, and place an equal amount in each bowl. (I think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.).
Fill the bowls to about 2/3 with the simmering pork stock.
Make little hills "to heaven height" on top of the ramen soup with the coconut at the bottom, and the green onion at the top. Spread 3-4 slices of the pork meat on top in a decorative fashion.
Enjoy! Although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.
