Editor's note: This recipe is taken from the "The Yunnan Cookbook" by Annabel Jackson and Linda Chia. The compendium of 120 recipes was originally published in October 2014, by Hong Kong-based Blacksmith Books.
The dishes contained in the book focus primarily on the cooking traditions of the Han Chinese and the Bai, Dai, Naxi, Tibetan and Wa minorities who all call Yunnan home. For more information on the authors and their works, or to purchase a hardcopy of the cookbook, check out the publisher's website or their Amazon page.
1 kilogram pork belly, cleaned
3 cloves garlic, crushed
2 slices ginger
4 shallots, crushed
4 dried chillies
2 teaspoons Sichuan peppercorns, crushed
6 fresh kumquats
2 tablespoons soya bean paste
110 milliliters Chinese cooking wine
1 tablespoon honey
1 teaspoon black pepper
• Heat oil in a pan and fry the pork, skin down, pressing down in order to render the fat. This can take up to 15 minutes. Repeat to brown all sides.
• Add garlic, ginger, shallots, chillies and a sprinkling of salt to the pan. Cover and allow to sit for at least one hour (overnight is preferable).
• Over medium heat, add peppercorns, kumquats, soya bean paste, honey and half of the wine to the pan. Bring to a boil. Place meat skin down and simmer for 30 minutes.
• Add more wine as needed to keep the sauce half-way covering the meat.
• Turn the meat and simmer for a further 30 minutes.
• Remove and carve the meat, separating the kumquats and mash.
• Drain the sauce and, in a small pan, reduce it to a fine syrup. Add a little to the mashed kumquats and use the remainder to drizzle over the meat.
Serve hot and enjoy!