Place the stock ingredients in the bowl of the slow cooker and mix until combined, then gently add the pork belly.
Cook on high for one hour, then low for 6-7 hours (until pork is tender).
Remove the pork and set aside to rest.
Bring a small pot of water to a rapid boil. Use a spoon to gently add the eggs (one at a time). Boil for 6 and a half minutes (for gooey soft-boiled). Remove and place in cold water, then peel.
Cook Hakubaku organic ramen according to instructions on packet.
Strain the dashi through a fine sieve to remove impurities and chunks. I discard the carrots at this point but eat them if you really want.
Use a sharp knife to gently remove the pork skin. It should pull away very easily. I like to leave most of the fat layer intact because that is part of the pure joy of ramen! You do what you like. Use a sharp knife to cut the meat into slices of your desired width. I like to aim for half a centimetre thick. A sharp knife is crucial here, as the meat should be extremely tender and likely to fall apart if mistreated. The MUSASHI Chinese Cleaver is perfect for this task!
Divide the noodles into six bowls. Gently spoon in generous amounts of the strained liquid. Place sliced pork belly on top. Slice the eggs in half a place 2 halves in each bowl. Add plenty of sliced spring onions and nori.