from the kitchen of Chef Chris Mejia
10 servings
| Amount | Unit | Ingredients |
| 2 | lbs | Chicken carcasses |
| 1 | lbs | Sweet onions, chopped |
| 2 | oz | Ginger root, chopped |
| ¼ | lb | Carrots, chopped |
| 2 | cloves | Garlic, chopped |
| 1 | whole | Pork 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 Mejia, Sushi Chef |
