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Ingredients
US|METRIC
6 SERVINGS
- 2 1/2 lb. ramen noodles (cooked according to package directions)
- 5 oz. pork fat
- 4 lb. pig trotter (hocks and or, ask the butcher to cut the smallest piece possible)
- 2 lb. chicken (backs, cut into small pieces)
- 1 lb. chicken (feet)
- 1 onion (large, peeled and slit around)
- 1 whole garlic
- 2 inches ginger (sliced)
- 1 leek (sliced)
- 15 green onions (white parts only, cut them in half across)
- 8 slices oyster mushrooms (white)
- 8 qt. stock (heavy, pot or an equivalent)
- 1 1/2 lb. pork belly (slab boneless, rolled and secured with strings)
- 1 cup water
- 1/2 cup soy sauce
- 1 cup white grape juice
- 1 tsp. lemon juice
- 2 Tbsp. sugar
- 5 green onions (halved)
- 1 whole garlic (bruised)
- 2 inches ginger (sliced)
- 2 whole shallots (halved)
- 1/2 tsp. black peppercorns (whole)
- 3 eggs
- soy sauce
- garlic (and shallot oil)
- sesame oil
- enoki (blanched quickly in hot broth or hot water)
- mushroom (Black fungus, blanched in hot broth or hot water for a couple minutes)
- 15 green onions (green parts from broth, thinly sliced)
- seaweed (nori, for sushi, squared 4″ by 4″)
- garlic (sliced and fried until crispy)
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