Prepare the Pork and Rub

  • Pork belly, cut into portions and cleaned 2.0 kg
  • Garlic, peeled and made into a paste 1.0 head
  • Ginger, fresh, peeled and sliced 30.0 g
  • Shallots, diced 500.0 g
  • Chillies, dried 10.0 g
  • Salt, kosher 15.0 g
  • Sichuan peppercorns, crushed 15.0 g

Finish the Dish

To Serve

  • Kumquats, fresh 400.0 g
  1. Prepare the Pork and Rub

    • Place the pork on a sheet pan skin side down, cook for 20 mins at 190ºC.
    • Combine the garlic, ginger, shallots, chillies, salt and Sichuan peppercorns to make the rub.
    • 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

    • 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 refrigerator and uncover. Pour the sauceover the pork. Cook uncovered for 30 minutes at 180ºC.
    • Add the sweet potato to the pork. Cover and turn down the oven to 160ºC. Cook for another 40 minutes.
    • Puree the sweet potatoes. Taste and adjust seasoning.
    • Cool the sweet potatoes and pork, store separately.
  3. To Serve

    • Reheat each portion of pork in the sauce. Cut each portion of pork into 3 pieces. Place each piece over warmed sweet potato puree.
    • Garnish with kumquats.
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