Homemade tonkotsu ramen

I boiled this broth for ten hours. It was worth it. I also made a soya sauce and bonito tare and scallion oil. I admit, the noodles, although fresh, were store-bought (I don’t have a pasta roller). The pork belly is simply pan fried and the bok choi was simmered in the broth. I made over a month ago and I’m still thinking about it.