Cooking Instructions:

1. Preheat oven to 325ºF (160ºC). Season Ontario pork belly all over with salt and pepper. Place on wire rack set over foil-lined tray. Bake for about 90 minutes or until tender. 
2. Increase heat to 450ºF (230ºC). Roast for 20 to 30 minutes or until crisp. Let stand for 10 minutes; carve into slices.
3. Cut 1 sheet of nori into quarters.
4. Meanwhile, in large saucepan set over high heat, combine broth, mirin, soy sauce, miso, mushrooms, quartered nori, ginger and garlic; bring to boil. Reduce heat and simmer for about 1 hour or until flavourful and fragrant. Strain and discard solids.    
5. In separate saucepan of gently boiling water, cook eggs for 6 minutes; drain and refresh under cold running water until easy to handle. Peel and cut in half. 
6. Meanwhile, cook ramen noodles according to package directions (reserve seasoning pouch for another use). Cut remaining sheet of nori into thin strips. 
7. Divide noodles evenly among four deep, wide bowls. Ladle hot broth over noodles; top with sliced pork belly, halved eggs, carrots, snap peas, green onions and nori strips. Serve immediately.

Hot prep tip: Broth can be made up to five days in advance and reheated before serving.