Pork Belly with Sweet Potato and Kumquat

Name: Pork Belly with Sweet Potato and Kumquat
Yield: 10
Ingredients: 2.0kg Pork belly, cut into portions and cleaned; 1.0head Garlic, peeled and made into a paste; 30.0g Ginger, fresh, peeled and sliced; 500.0g Shallots, diced; 10.0g Chillies, dried; 15.0g Salt, kosher; 15.0g Sichuan peppercorns, crushed; 240.0ml Chinese rice wine; 40.0g Honey; 240.0g Soya bean paste; 6.0g Black Pepper; 2.4kg Sweet potato, peeled and cut into quarters; 800.0ml Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack; 400.0g Kumquats, fresh

Pork Belly with Sweet Potato and Kumquat – - Recipe

Traditional Chinese pork, easy to prepare and serve. Low food costs means this is a profitable dish.

...

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

Chinese rice wine 240.0 ml
Honey 40.0 g
Soya bean paste 240.0 g
Black Pepper 6.0 g
Sweet potato, peeled and cut into quarters 2.4 kg
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack 800.0 ml
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack
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To Serve

Kumquats, fresh 400.0 g

Main Course

Fall

Gluten free

Knorr® Professional

Pork

Spring

Winter

Full Service Restaurants

Delivery / Takeaway

Limited Service Restaurants

Summer

Traditional Chinese pork, easy to prepare and serve. Low food costs means this is a profitable dish.

...

Preparation

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).
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.
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.