for the ramen broth;
pork knuckle or pork bones
leftover chicken carcass
1 large white onion
2 carrots
1 leek
4 to 6 garlic cloves
ginger
kombu
katuobushi
for the toppings;
ramen noodles
pork belly
marinated eggs
1 spring onion
crispy seaweed
Do steps 1 and 2 the night before.
pork belly | salt | sugar
Drizzle salt and sugar mix over the pork belly and store in the fridge overnight to cure.
kombu | katsuobushi
To make dashi, add kombu to water and soak overnight. The next day, boil water on low until first indication of boiling - small bubbles appearing at the bottom. Turn off the hob then add katuobushi. Let soak for 30 seconds then strain.
leftover chicken carcass | 1 large white onion | 2 carrots | 1 leek | 4 to 6 garlic cloves
Roast the chicken bones and vegetables in the air fryer or oven until they get some char spots.
pork knuckles or bones
Put the pork knuckles or bones and the chicken and vegetables into a pressure cooker, and place the cured pork belly on top. Cook on low to medium pressure for 45 minutes and allow the pressure ot release naturally.
Remove the pork belly from the pressure cooker, separate any large fat bits for making flavoured oil for topping. Slice the rest, and set aside for serving. To clean the broth, strain the solid bits out over a cheese cloth in a colander.
oil | ginger, grated | garlic, minced
To make the flavoured oil, heat the pork belly fat with extra oil on low. Add grated ginger and minced garlic. Turn it off after it reaches a deep golden colour.
Bring broth to boil and simmer for 30-40 minutes. Afterwards, mix the dashi in.
ramen noodles | eggs | spring onions
Prepare the ramen noodles, marinated egg, and sliced spring onions for assembly.
When the broth is done, assemble with ramen noodles followed by broth, then pork belly slices, egg, sliced spring onions, crispy seaweed, and drizzle with the flavoured oil.