Pork Belly with Sweet Potato and Kumquat

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.

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