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1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.

Preparation:
Tonkotsu soup

Cut tonkotsu into large pieces.
In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
Add whole: peeled onion and garlic cloves.
Remove Aku (foam) regularly, boil for 3 hours.
Filter through kitchen croth (or paper towel) placed on strainer.
Yakibuta (Nibuta)

Cut pork rib or any meat with fat into 4-5 cm pieces.
Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
When meat is tender, turn off heat and remove meat.
In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
Add meat to this.
Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.
Toppings:

Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
Slice green onions thinly.
How to make:

Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
Drain noodles. Place in bowls immediately.
Fill bowls 70-80% full with tonkotsu soup.
Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
Add pepper to taste.