Wash pork belly in cold water, and soak in boiling water for 1 minute. Next, put sliced scallion bunch, ~10 slices of ginger, and pork belly (skin side down) in a Dutch oven and add liquid ingredients into the Dutch oven as the braising liquid. Boil the liquid, reduce to simmer, and cover for 1.5 hrs. Flip pork belly skin side up, and simmer lid on for 1.5 hrs more.

Large dice and boil the sweet potato, heat ~2 tbsp salted butter in a skillet on low, add 4 cloves peeled garlic once melted, confit until garlic is lightly browned, add oyster mushrooms, and cook until tender. Remove potato from water, add to food processor with 1 tbsp creme fraiche, 1/4 cup half and half, and process until silky. Pass through a strainer for puree texture. 

Reduce remaining braising liquid on high heat until thick and Plate up! Add Nuhydro Farms microgreens for a top chef-level garnish and enjoy!