Pork Belly with Sweet Potato and Kumquat
Traditional Chinese pork, easy to prepare and serve. Low food costs means this is a profitable dish.
Ingredients
Prepare the pork and marinade (day before service):
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Pork belly, cut into portions and cleaned 2 kg
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Garlic, peeled and made into a paste 1 head
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Ginger, fresh, peeled and sliced 30 g
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Shallots, diced 500 g
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Chillies, dried 10 g
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Salt, kosher 15 g
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Sichuan peppercorns, crushed 15 g
Finish the Dish (day of service):
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Chinese rice wine 240 ml
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Knorr® Professional Liquid Concentrated Chicken Base 800 ml
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Honey 40 g
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Soya bean paste 240 g
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Black Pepper 6 g
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Sweet potato, peeled and cut into quarters 2.4 kg
Garnish and serve:
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Kumquats, fresh 400 g
Preparation
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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).
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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.
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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.