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Preheat oven to 450 degrees F.
Season Pork Belly: Combine kosher salt and ground black pepper in a small bowl. Place pork belly on a large plate and score, criss-crossed, on the fat side (being careful not to cut into the meat, just the fat cap) and rub all over with the dry rub.
Bake: Place pork belly in a large cast iron skillet, fat side up. Cook pork belly, middle rack and uncovered, for 50 minutes; baste halfway through.
Lower Temp: Drop oven temperature to 250 degrees F. and cook for another 40-60 minutes. Feel free to baste one more time. Remove from oven and let cool.
Make Broth: Meanwhile, add olive oil to Dutch Oven and bring to medium-high heat. Add shallots and garlic, stir and let cook until fragrant, about 1 minute. Add lemongrass and ginger, stir for about 30 seconds and then add in the chicken stock. Stir. Bring stock to a simmer and then add soy sauce, sesame oil, rice wine vinegar, lemon juice and salt. Let simmer.
Cook Noodles: Add your carrots, mushrooms and ramen noodles to broth, let cook until noodles are al dente, about 5-7 minutes (or according to package instructions).
Build Bowls: Divide broth and noodles between four bowls. Add pork belly slices, poached egg, braised bok choy (if using) and any other topping to each bowl. Feel free to garnish with black sesame seeds! Serve and enjoy!