Chinese Food Week

I've said it once and I'll say it again...Boulder, Colorado does not know what the fuck Chinese food is. I don't know if my longing for Chinese cuisine is due to the fact that I'm living in this no Chinese zone or due to the fact that I just love it. I love Chinese food and it is SUCH a tease that New York Eater  has been posting all the updates from their first ever Chinese Food Week. Some restaurants have hopped on the Chinese band wagon and created some limited edition dishes in honor Chinese Food Week. Osteria Morini's dish, which I'm dying to try, is chow fun pappardelle; wok fried beef short rib and Chinese broccoli, toban djan chili. Like hello! Michael White cooking chow fun? Dream come true! The other dish that also looks incredible is Joseph Leonard's Szechuan pork belly with crispy chow mi fun, sugar snap peas, black mushrooms and spicy peanuts. Yummy! I'm also a little obsessed with their "Ultimate New York City Chinese Food Glossary." I'm embarrassed to admit I've only been to about 8 of the restaurants listed. I'm most definitely going to have to work on that. To top it all off, Eater has even shared some of the recipes of the dishes created by these chefs, so if your feeling creative and can't make it into the city, here's the recipe Joseph Leonard's Pork Belly.

Szechuan Pork Belly
crispy chow mi fun, sugar snap peas, black mushrooms and spicy peanuts
from: Shuai Wang @ Joseph Leonard
Pork Belly: Marinate in the black bean mixture over night. Put marinated pork belly in a shallow pan covered in vegi stock and then wrapped in foil. Cook at 375 degrees for 3 hours or until tender. Chill pork belly, Put braising liquid in a pot and reduce to a thick consistency, put aside until reheat

-1Lb Piece Pork Belly
-1Cup Fermented Sweet Black Bean Paste
-1/2 Cup Black Rice Vinager
-2T Ma Poo Tofu Sauce
-1T Sugar
-1T Chopped Ginger
-2T Sliced Scallion
-1T Chopped Garlic
-4Cups Chicken Stock

Chow Mi Fun: Soak in hot water till soft
-1Cup Chow Mi Fun

Black Mushrooms: Soak dry mushrooms in warm water for at least 30 minutes, slice them into thick slices. Deep fry them and toss them in salt, pepper, sliced chives, parsley, shallots, and mustard vinagrette.
-1Cup Dry black mushroom

Sugar Snap Peas: Clean both ends of peas and cut them in half diagnolly
-1/2Cup Sugar Snap Peas

Spiced peanuts: Put all ingredients in a warm saute pan on medium heat, cook until peanuts are golden brown
-2Cups Ground peanuts
-9 Bird eye chilies
-1Cup Canola Oil
-1T Sugar
-1T Salt
-1/2T Ground black pepper
-1/2T Ground white pepper
-1T Chopped Shallots

Chili Oil: Slowly simmer all spices in oil for 10 minutes, put aside to chill. Put into blender and blend till smooth
-2Cups Canola oil
-12 Bird eye chilies
-2T Szechuan peppercorns
-1T Black peppercorns
-1T White ppercorns
-1/2T Corriander
-1/2T Sugar
-1T Salt

Slice pork belly thin, season with salt and heat in oven until all the way heated through, spoon glaze over pork belly and slightly caramlize under the brolier. Take the chow mi fun and deep fry them until crispy golden brown, at the same time saute the black mushrooms and sugarsnaps peas together, deglaze with 2T cider vinager, 1T Balsamic Vinager, and 1T sriracha chili sauce. In a large bowl lay crispy noodles, top with the black mushroom and sugar snap pea mixture. Lay pork belly across the noodles and garnish with chili oil and spiced peanuts