Recipe by Chef Jonathon Sawyer, owner of The Greenhouse Tavern and Noodlecat
4# of raw pork belly
1 cup salt
1/4 cup brown sugar
1 TBL of crushed red pepper
1# pork bones
1# smoked ham hock
1 sheet of dried kombu about 3 oz.
2 stalks of celery
1/2 a white or yellow onion
2 gallons of water
3 oz or 5 TBL of white (shiro) miso
3 fl oz of dark soy sauce, or gold label soy sauce
1 bunch of scallion
2 sheets of nori (for sushi)
Ohio City Pasta ramen
First step is to cure or rub the pork belly. Mix together salt, brown sugar, and crushed pepper in a bowl. Place pork belly on a sheet pan and pat dry with paper towels. Rub salt mixture into the belly until all sides are covered. Place in cooler for 8 to 48 hours. Be sure to put in a container that will catch the liquid it will release.
Find your second largest stock pot, add pork bones and ham hocks. Cut veggies into large chunks and add them as well. Pour in as much water as possible, if you don't get the full two gallons add the water as it reduces. Turn burner to low heat. Let the stock come up very slow and don't let it boil (or use a high quality store bought stock).
Now since your stock is going to take about 8-14 hours you have plenty of time to do the rest of the prep. I find the best way to confit at home is in a crock pot. Place lard in crock pot turn to high once it has melted place belly in and cover for 4 hours. If you do not have a crock pot simply place raw belly in a oven safe pan that has high edges. Cover with lard, parchment paper (not wax paper) and foil bake at 210-220 degrees for 4 to 6 hours. Remove for oven and let stand for another hour until it is room temp. Remove belly and place in cooler until cold and sliceable.
You can substitute always bacon for the pork belly if you don't have time to cure and confit your own.
Strain stock through a fine mesh strainer into another pot you can use a coffee filter if your wish. Place pot on burner and set to low heat. Wisk in miso and dark soy. both of these ingredients are salty by nature so take that into consideration when seasoning your broth. In your largest stock pot fill with water and bring to a boil. Remove belly from cooler and slice it as thick or thin as you like, we like it about an 1/8 inch. Shingle belly over itself in stacks of 4 slices and lay them on a sheet pan. Set oven to low broil then place some of the pork stock over the belly and some of the lard as well.
Drop your ramen in to the boiling water, if your water stops boiling after you drop the pasta in wait for it to return to a boil and cook for 1 1/2 minutes. Ladle out pork miso broth into bowl and drop ramen directly into the broth. Garnish with scallion sliced belly and cut up nori.