Tsukemen Dipping Ramen with Citrus Ponzu

**Prepare the Chashu (Pork Belly):** In a pot, combine the pork belly, soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork is very tender. Let cool in the broth. Slice thinly before serving. (Alternatively, use store-bought chashu or cooked chicken).

**Cook the Ramen Noodles:** Cook the ramen noodles according to package directions. Once cooked, immediately rinse under cold water until completely chilled. Drain well and set aside.

**Make the Dipping Broth:** In a saucepan, combine the chicken broth, soy sauce and bonito flakes (if using). Bring to a simmer over medium heat. Reduce heat to low and simmer for 15 minutes to infuse the flavors. Strain the broth through a fine-mesh sieve to remove the bonito flakes. Add sesame oil and chili oil (if using). Season with black pepper.

**Prepare the Citrus Ponzu Sauce:** In a small bowl, whisk together the lemon juice, lime juice, yuzu juice (if using), and ponzu sauce.

**Assemble the Tsukemen:** Divide the chilled ramen noodles among individual serving bowls. Arrange sliced chashu, nori strips, soft-boiled eggs (optional), and green onions on top of the noodles.

**Serve:** Serve each bowl of noodles with a small bowl of the concentrated dipping broth and a small bowl of the citrus ponzu sauce. Instruct diners to dip the noodles into either broth as desired.