Pork Belly with Sweet Potato and Kumquat
Traditional Chinese pork, easy to prepare and serve. Low food costs means this is a profitable dish.
Ingredients per serving
Prepare the Pork and Rub
-
Pork belly, cut into portions and cleaned 4.5 lbs
-
Garlic, peeled and crushed 1.0 head
-
Ginger, fresh, peeled, sliced 2.0 Tbsp
-
Shallots, diced 1.0 lb
-
Chiles, dried, chopped 2.0 tsp
-
Salt 1.0 Tbsp
-
Sichuan peppercorns, crushed 1.0 Tbsp
Finish the Dish
-
Chinese rice wine 1.0 cup
-
Honey 3.0 Tbsp
-
Soy bean paste 1.0 cup
-
Black Pepper 1.0 tsp
-
Sweet potato, peeled and cut into quarters 5.0 lbs
To Serve
-
Kumquats, fresh, sliced 10.0 oz
Preparation
-
Prepare the Pork and Rub
- Place the pork on a sheet pan skin side down, cook for 20 mins at 375F.
- Combine the garlic, ginger, shallots, chiles, salt and Sichuan peppercorns to make the rub.
- Cover the pork with the rub. Loosely cover and allow to cool.
- Fully cover and allow to marinate in the refrigerator overnight (or at least 4 hours).
-
Finish the Dish
- 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 and turn down the oven to 325F. 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 6 oz portion of pork into 3 pieces.Place each 2 oz piece over warmed sweet potato puree.
- Garnish with kumquats.
