Pressure Cooker Chintan Shoyu Ramen

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brokeboi

subheading: For the Cured Pork Belly:

½ cup ( 96 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

½ cup ( 95 g) granulated sugar

1 ½ pounds ( 700 g) skinless pork belly (see notes)

subheading: For the Tare:

¼ ounce kombu ( 7 g; about one 7- by 2-inch piece)

2 cups plus 1 ounce ( 500 ml) water

1 ounce ( 30 g) shaved katsuobushi flakes

1 ½ cups ( 350 ml) dry sake

1 ½ cups ( 350 ml) dark Japanese soy sauce (koikuchi)

subheading: For the Broth:

1 whole chicken (about 4 pounds; 1.8kg), cut up into 14 parts (see notes)

1 leek (about 10 ounces; 300 g), including dark-green parts, sliced crosswise very thinly and washed well of sand

1 onion (about 11 ounces; 310 g), peeled and diced

1 medium carrot (about 6 ounces; 170g), peeled and diced

6 medium cloves garlic, minced

One 1-inch piece ginger, peeled and thinly sliced

¼ ounce kombu (7g; about one 7- by 2-inch piece)

subheading: For the Aroma Oil:

½ cup (120ml) reserved rendered fat from the broth

6 medium cloves garlic, sliced

One 1-inch piece ginger, peeled and minced

Zest from 1 lemon

subheading: For Serving (see notes):

4 servings of ramen noodles, either homemade or store-bought (see notes)

½ teaspoon freshly ground white pepper, for serving

4 scallions, sliced as thinly as possible

Reserved pork belly from broth, sliced, then torched or broiled until charred in spots (optional)

Ajitsuke tamago (optional)

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