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!
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