Ingredients
Prepare the Pork and Rub
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Pork belly, cut into portions and cleaned 2.0 kg
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Garlic, peeled and made into a paste 1.0 head
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Ginger, fresh, peeled and sliced 30.0 g
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Shallots, diced 500.0 g
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Chillies, dried 10.0 g
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Salt, kosher 15.0 g
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Sichuan peppercorns, crushed 15.0 g
Finish the Dish
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Chinese rice wine 240.0 ml
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Honey 40.0 g
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Soya bean paste 240.0 g
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Black Pepper 6.0 g
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Sweet potato, peeled and cut into quarters 2.4 kg
To Serve
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Kumquats, fresh 400.0 g
Preparation
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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).
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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.
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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.