1lb pork belly, skin optional, tied at 1/2in intervals
12 cloves garlic, crushed
6 scallions, 2 cut into 4in pieces and remaining finely sliced
3-1/2in ginger, sliced
2 cups soy sauce
1/2 cup mirin
2tb white miso
3 cups chicken stock
2 cups vegetable stock
20oz fresh noodles or 14oz dried noodles
8oz enoki mushrooms
4tb bamboo shoots
2 nori sheets, cut into 8 pieces
Cover pork with water and boil for 15 minutes. Drain and return to pot with 4 cloves garlic, scallion pieces and 1in ginger. Add water to cover (about 6.5 cups), bring to a boil and simmer partially covered for 1.5-2 hours, flipping pork after 45 minutes. Let pork cool in pot. Set pork aside and strain broth; set broth aside in fridge for 8 hours – 2 days.
Meanwhile, bring pork and 5-9 and enough water to cover (about 3.5 cups), bring to a boil and simmer uncovered for 1 hour, flipping pork every 15 minutes. Let pork cool in pot. Remove pork, wrap and chill for 8 hours – 2 days.
Meanwhile, strain marinade. Set aside 1 cup and place remaining in fridge. Place eggs in steamer basket set over boiling water for 6 minutes. Transfer to ice bath and let cool. Peel, add to 1 cup marinade and chill for 8 hours – 2 days.
Meanwhile, remove eggs from fridge and set aside to come to room temperature. Remove twine from pork and broil on upper-middle rack for 5 minutes, flipping once. Let rest, then shred or slice into bite-sized pieces.
Meanwhile, set aside fat from broth. Add 11-12 and remaining ginger and garlic, bring to a boil and simmer for 20 minutes. Strain, add a quarter to half a cup of remaining marinade, add back to pot and keep warm.
Cook 1-2 for 10 minutes. Add 3-6 for 3 minutes. Add 2-1/2 cups broth or water and 1/2 cup cilantro and simmer partially covered for 1-1/2 hours, adding additional liquid if needed. Add remaining cilantro and serve.
Dredge skin-side of turkey in 1 cup flour and brown skin-side down for 5-8 minutes. Set aside.
Add 3-7 for 10 minutes. Add remaining 2tb flour for 2 minutes. Deglaze with wine and boil until almost evaporated.
Add 9-10 and half of stock and bring to a simmer. Add turkey skin-side up, and enough stock to cover bottom but not submerge skin and simmer uncovered for 30-45 minutes or until internal temperature reaches 165 degrees. Set aside.
Add remaining stock and onions and simmer for 20 minutes. Set onions aside and reduce gravy to 3 cups, about 15-20 minutes.
Temper 13-14 and whisk into gravy off-heat. Strain gravy, add back to pot and add back turkey and onions. Warm through on low heat, add parsley and serve.