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Roast pork belly adobo and kent pumpkin
Roast pork belly adobo and kent pumpkin
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Prep Time:
820 minutes
Cook Time:
95 minutes
Total Time:
915 minutes
Indulge in Curtis Stone's flavorful roast pork belly with crunchy crackling, paired perfectly with adobo sauce and roasted pumpkin.
Ingredients:
  • 1kg pork belly roast
  • 4.80 gm sea salt flakes, plus more for seasoning
  • 63.70 gm olive oil, divided
  • 1.2kg piece Kent pumpkin
  • 5g coriander
  • 1 brown onion, thinly sliced
  • 2 long red chillies, sliced crossways
  • 1 orange, peel removed with a peeler (reserved), juiced
  • 6 garlic cloves, peeled, smashed
  • 20.00 gm smoked paprika
  • 4.80 gm sea salt flakes,plus more for seasoning
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp dried thyme
  • 1/4 tsp ground allspice
  • 69.38 gm tomato paste
  • 300ml chicken stock
  • 40.00 ml apple cider vinegar
Instructions:
  • Score the pork skin and fat against the grain, ensuring not to cut through the meat for crispy crackling. Place on a wire rack set on a large baking tray. Refrigerate uncovered for 12 hours, then let sit at room temperature for 1 hour before roasting.
  • Preheat your oven to 250C with the rack placed in the center. Massage salt flakes into the scored skin and fat of the pork, then season the rest of the meat generously with salt. Roast the pork for 35 minutes until the skin is brown and starting to crisp. Lower the oven temperature to 150C.
  • Coat the pumpkin with 2 teaspoons of oil and place it on the tray next to the pork. Put the tray back in the oven and roast both for 40 minutes, or until the pumpkin is easily pierceable. Move the pumpkin to a cutting board. Roast the pork for an additional 20 minutes, totaling 1 hour at 150°C, or until tender. Let the pork rest for 20 minutes before serving.
  • Preheat the oven to 250C with a heavy baking tray inside. Remove the seeds and innards from the pumpkin, then cut it into 8 wedges. Brush the pumpkin wedges with 2 tablespoons of oil, sprinkle with salt, and place them evenly on the preheated baking tray. Roast for 10 minutes on each side until caramelized.
  • Create the adobo sauce by heating a medium, heavy saucepan over high heat. Add the remaining 1 tbs oil, onion, chillies, orange peel, and garlic. Cook, stirring occasionally, for 6 mins until charred in spots. Stir in paprika, salt, peppercorns, cumin, thyme, and allspice for 1 min. Add tomato paste, cook for 2 mins until deep red. Pour in stock, vinegar, and 2 tbs orange juice. Simmer for 5 mins until reduced by one-quarter. Strain through a sieve, pushing out solids with a ladle. Adjust seasoning with salt and orange juice. Keep warm until serving.
  • Cut the pork belly into slices and evenly distribute them among individual serving plates. Accompany with the roasted pumpkin, adobo sauce, and a sprinkle of fresh coriander.

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