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Pork belly roast with sweet and sour pumpkin
Pork belly roast with sweet and sour pumpkin
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Pumpkin and pork belly with sweet & sour Italian "agrodolce" sauce by Curtis Stone. A perfect balance of flavors.
Ingredients:
  • 1kg Pork Belly Roast
  • 12 (about 1.2kg) 3cm-thick wedges Kent pumpkin
  • 36.40 gm olive oil, plus more for drizzling
  • 250ml white wine vinegar
  • 110g caster sugar
  • 40g sultana
  • 1 long red chilli, thinly sliced
  • 125.00 ml fresh mint leaves
Instructions:
  • Preheat oven to 150C (130C fan-forced) and place racks in the center and lower third. Using a sharp knife, enhance the scoring in the pork rind and fat without cutting through the meat.
  • Massage 1 1/2 teaspoons of sea salt flakes onto the scored rind and fat of the pork. Season the remaining part of the pork with additional salt. Place a wire rack in a rimmed baking tray and set the pork, rind-side up, on the rack. Roast the pork on the center oven rack for 3 hours or until tender. Remove from oven.
  • Preheat oven to 250C (230C fan-forced) with a large heavy rimmed baking tray on the lower rack. Coat pumpkin wedges with 2 tablespoons of oil and sprinkle with salt.
  • Place the pork back on the top oven rack and arrange the pumpkin wedges on the hot baking tray below. Roast for 30 minutes, flipping the pumpkin wedges halfway through, until the pork rind crisps up and the pumpkin is caramelized and tender.
  • In a small saucepan over medium-high heat, combine vinegar, sugar, and 2 teaspoons salt. Bring to a boil. Lower the heat to medium-low and simmer for 10 minutes or until the mixture reduces by about half. Stir in sultanas and chili.
  • Take the roasted pumpkin out of the oven and coat it with half of the delicious warm sweet and sour sauce on the baking tray. Serve the pumpkin on individual dinner plates, garnish with fresh mint leaves. Slice the pork belly and arrange it next to the pumpkin. Drizzle the remaining sauce over the pumpkin before serving.

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