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
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Pork belly, cut into portions and cleaned 4.5 lbs
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Garlic, peeled and crushed 1.0 head
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Ginger, fresh, peeled, sliced 2.0 Tbsp
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Shallots, diced 1.0 lb
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Chiles, dried, chopped 2.0 tsp
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Salt 1.0 Tbsp
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Sichuan peppercorns, crushed 1.0 Tbsp
Finish the Dish
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Chinese rice wine 1.0 cup
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Honey 3.0 Tbsp
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Soy bean paste 1.0 cup
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Black Pepper 1.0 tsp
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Sweet potato, peeled and cut into quarters 5.0 lbs
To Serve
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Kumquats, fresh, sliced 10.0 oz
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 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).
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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.
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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.