Fascinated By Fungi In the Kitchen: Making of Mushroom Pork Belly Ramen

We made a 48 hours ramen stock with roasted pork neck bones, a tare of barley miso garlic and spicy anchovies. We topped our ramen with 5 spice confit duck giblets sautéed with Maitake and lions mane mushrooms. Also added caramelized sous vide pork belly, enoki mushrooms, pickled ginger, crispy chili garlic, green onion, and fresh shaved Matsutake mushrooms.

Definitely worth the time and effort to make your own broth, the depth of flavor and mouth feel are incredible. Thanks to Brian Liu for splicing this together and inspiring ramen night.

Many thanks to @Stickfiguremusic for letting us use his great tracks as a background to our cooking sessions and videos.

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