1Start with the eggs. Bring water to a rolling boil. Slowly lower the eggs in the boiling water and reduce heat to maintain a simmer and cook exactly 6 minutes. Drain the water and place eggs in ice bath. Carefully peel the eggs. Place eggs in a bowl and mix the water, saki, mirin, soy sauce and sugar together. Pour over eggs. Place something on top of eggs to keep them submerged. Let sit in refrigerator for 4 hours. Remove the eggs from the marinade and discard the marinade. Store the eggs in the refrigerator until ready to use.
2For the Pork
Mix all ingredients together except the pork. Line a baking pan with parchment paper Brush the Pork with the char siu ingredients. Place the pork on the baking pan. Insert a thermometer into middle of the pork. Roast until internal temp is 145 degrees. About 30 to 40 minutes. Don't worry if the pork is pink it will cook more in the ramen. Remove from oven and let rest on cutting board for 20 minutes then slice into thin pieces then chop into small squares.
3For the ramen.
Place the water in a large pot. Add the seasoning packets to the water. Bring to a boil. Add the noodles and cook 4 minutes. Stir in the sweet chili sauce. Remove from heat add the pork, carrot, cilantro and green onions. Cut eggs in half and place on top