Make up baste in a bowl with a silicone brush, Smoke the belly in the center of the smoker , basting every 30 mins for 3 hours until you have a thick glaze.
Soft boil the eggs for 6 minutes, cool, peel and soak in beetroot juice for 1 hour.
Make up the stock by gently simmering the stock, bones, onions and bay leaf for 2 hours.
Once the belly is smoked, it’s time to make the soup. Start with the base, fry up the ginger and garlic paste and add the miso along with the Cholula hot sauce, fry for a minute and add the mushrooms along with the seaweed and fresh stock.
Simmer for 10 minutes and prepare the soup garnish.
Slice the BBQ pork and heat up some noodle bowls.
Add the noodles and chard, pour over the soup and finish with pork belly and the rest of the garnish, half the beetroot egg and finish the soup with a violet egg half.
