The depth of flavor of the pork broth is the true measure of all great bowls of ramen. I particularly like the richness and stickiness of the broth in this recipe, which calls for both pork belly and pig’s feet and is prepared in a pressure cooker to concentrate its taste. For the ramen, instead of wheat noodles, I use giant squid, which I roll up, freeze, and then thinly slice. The squid noodles are sweet and slightly springy, just like the best ramen noodles. 

From VOLT ink. by Bryan and Michael Voltaggio, Olive Press 2011