Pork Belly Ramen Noodle Bowl

from the kitchen of Chef Chris Mejia

10 servings

AmountUnitIngredients
2lbsChicken carcasses
1lbsSweet onions, chopped
2ozGinger root, chopped
¼lbCarrots, chopped
2clovesGarlic, chopped
1wholePork Belly
Fresh Ramen Noodles
  • Bring chicken carcasses to a boil, then drain and rinse bones.
  • Bring blanched carcasses to a boil, along with the vegetables.
  • Reduce heat to a steady rolling boil and cook for 12 hours, adding water as needed.
  • Strain out all vegetables and bones, and add water to yield ½ gallon total.
  • Using an immersion blender, blend stock on high to emulsify suspended chicken fats until broth is rich, creamy, and homogenous.
  • Season with salt.
  • Bring the pork belly to room temperature, then score the fat.
  • Season all over with finely ground sea salt.
  • Cook at 225° combi-steam for 30 minutes.
  • Reduce heat to 175° and cook for 45 minutes.
  • Allow to rest for 20 minutes.
  • Add pan drippings to broth.
  • Slice meat into very thin slices.
  • Add fresh ramen noodles to boiling water and cook for 4 minutes.
  • Remove from water and drain completely.
  • Add drained noodles to bowl.
  • Top with ramen broth.
  • Top with slices of pork belly.
  • Garnish with fresh scallions and furikake
Chef Chris MejiaChef Chris Mejia, Sushi Chef