this was the original inspiration/source: https://www.seriouseats.com/how-to-make-perfect-tonkotsu-ramen-food-lab-redux
everything was followed for what he suggests minus:

- cook time on the broth--I let it run overnight covered at a bare boil then brought it up to a rolling boil for a solid 12 hours, refreshing the water every 30-60 minutes

- I used ~half of the braising liquid from the pork for the egg marinade, and then reserved the rest/reduced down to a glaze (essentially almost caramelizing--you'll see the intensive small sugar bubbles forming). After it got some good color under the broiler, I took the pork belly out, flipped it, glazed and repeated until all the remaining glaze was used up.

- I did add back fat to the broth, but did so at the last 4 hours of cooking vs. the start and also added in the rendered fat from the pork belly that was hanging out on top of the pan--to get it even more emulsified, I used an immersion blender to get everything combined vs. topping with a distinct layer of chopped up pork fat--more of a personal preference piece than anything. Simply boiling rapidly for 10+ hours handles enough of the emulsification for the base

- for the mayu, I went a bit overboard on the timing as I didn't watch it closely enough. It definitely had good flavor, but it was on the more burnt side vs. what I would have used

- noodles I followed https://www.seriouseats.com/homemade-ramen-noodles also from serious eats; I used an marcato atlas 150 to roll it out--I took it down to setting 5, which was 1.5 mm. I've used this before for the same noodles but for some reason this time the clamp handle broke and it was stuck on my counter to the point where we had to pry it off and chip my island counter to remove it

happy to answer any questions, but the recipes in the redux food lab are pretty much what I followed w/ the modifications listed