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Prepare the Pork and Rub

  • Pork belly, cut into portions and cleaned 4.5 lbs
  • Garlic, peeled and crushed 1 head
  • Ginger, fresh, peeled, sliced 2 Tbsp
  • Shallots, diced 1 lb
  • Chiles, dried, chopped 2 tsp
  • Salt 1 Tbsp
  • Sichuan peppercorns, crushed 1 Tbsp

Finish the Dish

To Serve

  • Kumquats, fresh, sliced 10 oz
  1. 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).
  2. 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.
  3. 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.
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