Yesterday Olivia's mom took me to the chinese market before she left. Now I'm going to give y'all a heads up if you're ever in Knoxville...GO TO SUNRISE SUPERMARKET. It's ridiculous. I've never seen any kind of foreign market this big, it's literally the size of a Kroger but is stocked with Chinese, Thai, Vietnamese, Malaysian, Filipino, and even Russian foods. They even have a butcher! You can buy whole beef bones, pork belly, cow hooves, pig hooves, whole fish, really anything that walks and swims. After braising some pork belly last week I fell in love. It's a perfect cut of meat, a little on the fatty side, but when cooked correctly it totally melts in your mouth.
Roasted Pork Belly with Chinese Greens and Carrots
1 lb pork belly
A jar of spicy chicken and pork Korean BBQ marinade (any kind of Korean BBQ marinade can be used: Kalbi, Bulgogi, etc.)
Bunch of Chinese greens
Mushroom soy sauce (any kind of soy sauce can be used but I wanted to try out some of my new stuff)
2-3 cloves of garlic
Xiaoxing rice wine
This is a really easy recipe and only a couple of steps. First marinade the pork belly in enough sauce to cover it for up to 12 hours. Roast the pork belly in the oven at 350 for like 2-3 hours. It really depends on your cut of meat. Some have more meat and some have more fat, also some are thicker and some are thinner! While roasting, baste the meat with the bulgogi sauce whenever it's looking a bit dry. When it's done, let it rest for 10 minutes and carve it.
To make the greens and carrots, cut the carrots into cool looking shapes. Also trim your chinese greens of as much of the stalk as you can. Some stalk is all right, but you don't want to try to get one bite and end up pulling up all of them. Add oil to a wok and when it's smoking add the garlic. Then add the carrots and greens. Add a spoonful or two of the bulgogi sauce, a tblsp of xiaoxing cooking wine, and some soy sauce. Stir fry until the sauce has reduced and coats a spoon. Arrange the pork belly on top of the greens and then add the carrots. Spoon some sauce onto the plate and dig in!