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Prepare the pork and marinade (day before service):

  • Pork belly, cut into portions and cleaned 4.5 lbs.
  • Garlic, peeled and crushed 1 head
  • Ginger, fresh, peeled, sliced 2 tbsp
  • Onions, shallots, diced 1 lb
  • Chilies, dried, chopped 2 tsp
  • Salt 1 tbsp
  • Sichuan peppercorns, crushed 1 tbsp

Finish the dish (day of service):

Garnish and serve:

  • Kumquats, fresh 1 lb
  1. Prepare the pork and marinade (day before service):

    • Place the pork on a sheet pan skin side down, cook for 20 mins at 375F.
    • Combine the garlic, ginger, shallots, chilies, 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 refrigerator overnight (or at least 4 hours).
  2. Finish the dish (day of service):

    • Make the sauce by mixing the wine with the prepared Knorr® Professional Liquid Concentrated Chicken Flavor Base, honey, soy bean paste and black pepper.
    • Remove pork from refrigerator and uncover. Pour the sauce over the pork. Cook uncovered for 30 minutes at 350F.
    • Add the sweet potato to the pork. Cover the pork and turn down the oven to 325F. Cook for a further 40 minutes.
    • Taste and adjust seasoning.
    • Remove from the oven, uncover and cool before storing.
    • Garnish and serve:

      • Reheat each portion in the sauce. One portion is 6 oz pork, 1 oz kumquats and one sweet potato.
      • Garnish with kumquats.
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