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Prepare the pork and marinade (day before service):

  • Pork belly, cut into portions and cleaned 2 kg
  • Garlic, peeled and made into a paste 1 head
  • Ginger, fresh, peeled and sliced 30 g
  • Shallots, diced 500 g
  • Chillies, dried 10 g
  • Salt 15 g
  • Sichuan peppercorns, crushed 15 g

Finish the Dish (day of service):

Garnish and serve:

  • Kumquats, fresh 400 g
  1. Prepare the pork and marinade (day before service):

    • Tray up the pork in a deep gastro tray, skin down, cook for 20 mins at 190ºC.
    • Combine the garlic, ginger, shallots, chillies, salt and Sichuan peppercorns to make the marinade.
    • Cover the pork with the marinade. Loosely cover and allow to cool.
    • Fully cover and allow to marinade in the walk-in overnight (or at least 4 hours).
  2. Finish the Dish (day of service):

    • Make the sauce by mixing the wine with the Knorr® Professional Liquid Concentrated Chicken Base, honey, soya bean paste and black pepper.
    • Remove pork from walk-in and uncover. Pour the sauce over the pork. Cook uncovered for 30 minutes at 180ºC.
    • Add the sweet potato to the pork. Cover and reduce the oven temperature to 160ºC. Cook for a further 30 minutes.
    • Taste and adjust the seasoning.
    • Remove from the oven, uncover and cool before storing in the walk-in.

     

  3. Garnish and serve:

    • Reheat each portion in the sauce. One portion is 200g pork, 30g kumquats and one sweet potato.
    • Garnish each portion with 10g kumquats.

     

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