Pressure Cooker Chintan Shoyu Ramen Recipe

Name: Pressure Cooker Chintan Shoyu Ramen Recipe
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)