Foryoueats: Pressure Cooker Chintan Shoyu Ramen

Ingredients

• For the Cured Pork Belly:
• 1/2 cup (96g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 1/2 cup (95g) granulated sugar
• 1 1/2 pounds (700g) skinless pork belly (see note)
• For the Tare:
• 1/4 ounce kombu (7g; about one 7- by 2-inch piece)
• 2 cups plus 1 ounce (500ml) water
• 1 ounce (30g) shaved katsuobushi flakes
• 1 1/2 cups (350ml) dry sake
• 1 1/2 cups (350ml) dark Japanese soy sauce (koikuchi)
• For the Broth:
• 1 whole chicken (about 4 pounds; 1.8kg), cut up into 14 parts (see note)
• 1 leek (about 10 ounces; 300g), including dark-green parts, sliced crosswise very thinly and washed well of sand
• 1 onion (about 11 ounces; 310g), 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
• For the Aroma Oil:
• 1/2 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
• For Serving (see note):
• 4 servings of ramen noodles, either homemade or store-bought (see note)
• 1/2 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)