Recipe from BLUE BUS CULTURED FOODS
Andrea Bemis of Dishing up the Dirt created this delicious pork belly noodle bowl recipe, with an inspired dose of flavor from our partner Blue Bus Cultured Foods’ Kraut-Chi, a fermented melding of sauerkraut and kimchi. Yum!
Serves: 4
Prep time: 4 hours
Cook time: 2 hours
Ingredients
Pork Belly/Marinade
1½ lb pork belly, skin removed
¼ c low sodium soy sauce
¼ c rice wine vinegar
2 T sriracha
2 t honey
Pork Belly/Marinade
1 T freshly grated ginger
1 clove garlic, roughly chopped
3 scallions, roughly chopped (white and pale green parts only)
¼ t crushed red pepper flakes (add more for a bit more heat)
1 T toasted sesame oil
2 T rice vinegar
2 T low-sodium soy sauce
¼ c Blue Bus Cultured Foods’ Kraut-Chi
1 t honey
¼ c olive oil
2 T water (more to thin, if needed)
Noodle Bowl
3-4 medium-sized turnips made into noodles with a spiralizer (can substitute with rice noodles)
2 T toasted sesame oil
1 c assorted mushrooms, roughly chopped
4 eggs
Blue Bus Cultured Foods’ Kraut-Chi
1 bunch cilantro, finely chopped
Steps
To prepare the pork belly, whisk all the ingredients for the marinade together in a large bowl. Pour the mixture into a large Ziplock bag and add the pork belly. Refrigerate at least 4 hours, or overnight.
Preheat the oven to 450°. Remove pork belly from marinade (discard the marinade) and pat dry. Place pork belly in roasting pan in top third of oven and cook 30 min. Reduce heat to 225° and cook an additional 1½ hr (1 hr per pound of pork). When pork belly is done, let rest approx. 10 min before slicing into bite-sized pieces.
While the pork cooks, prepare the sauce. Place all the ingredients into a high-speed blender and mix until smooth and creamy. Adjust seasonings to taste.
Place turnip noodles in a large bowl, set aside. Heat 1 T toasted sesame oil in large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until beginning to soften, approx. 3 min. Remove mushrooms from heat, add remaining 1 T toasted sesame oil to pan and add turnip noodles, cooking, tossing occasionally, 3-5 min or until noodles have softened a bit.
Bring pot of water to boil, gently add whole eggs and cook 8 min. Remove eggs from heat and place in a bowl of ice water. Peel eggs when cool enough to handle.
Divide turnip noodles between bowls. Top each bowl with pork belly, eggs, mushrooms, Kraut-Chi and plenty of cilantro. Drizzle with sauce and serve!
Find out more about Blue Bus Cultured Foods, here.
