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Roasted pork belly with butternut squash and apple walnut salsa

Crispy, golden pork belly with crackling that snaps back with every bite.
Sweet butternut squash and apple walnut salsa bring bright, tangy warmth.
A rich, glossy roast finish that tastes like comfort, made special.

dinner ⏱ 150 min 760 kcal / portion 42.0 g carbs / portion (estimated) glutenmilkmustardsoytree nuts 🔗 Original source

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Roasted pork belly with butternut squash and apple walnut salsa
v5 · rb0e705f985 20260727Z1751 60 g coarse sea salt 500 ml white wine 1.5 kg butternut squash 73.9 ml olive oil 44.4 ml rice vinegar coarse sea salt and black pepper to taste 🔥 preheat the oven to 240°C 🔥 spread thyme, garlic, lemongrass and ginger in the roasting tray 🌀 lay pork belly in the tray, pat dry, and rub half the lemon all over the skin ⏱ 10 min dry the pork before sprinkling half the salt over the skin 🔥 ⏱ 1 h roast until crackling is semi-hard and salt turns grey 🔥 remove from the oven, scrape off and discard salt, then sprinkle remaining half salt over the skin 🔥 ⏱ 30 min roast until the crackling is solid and hard 🔥 ⏱ 1 h reduce oven to 190°C and roast, letting any air bubbles be pushed down 🔥 ⏱ 1 h pour in white wine and water, then return to oven and roast 🍳 ⏱ 1 h reduce heat to 120°C and cook for a final ⏳ ⏱ 30 min rest the pork 🔪 brush off excess salt from the skin and slice pork into 3–4cm thick rectangles 🔥 ⏱ 30-40 min mix butternut squash with olive oil and roast until cooked 🔪 crush squash, stir in butter, rice vinegar, miso and season with black pepper 🌀 mix apple, toasted walnuts, pickled walnuts, rice vinegar, yuzu juice, mirin, tarragon, and season with salt and black pepper 🍳 warm crushed squash on plates and place a slice of pork on top 🍽 spoon salsa alongside the pork and serve Pork Belly 🎉 20 g thyme 12 pieces garlic 4 pieces lemongrass 100 g ginger 1.5 kg pork belly 1 piece lemon 30 g unsalted butter 3 tbsp white miso paste 1 piece apple 70 g walnut 50 g pickled walnut 2 tbsp yuzu juice 1 tbsp mirin 10 g tarragon thyme, garlic, lemongrass, ginger pork belly, lemon half · 30 g coarse sea salt half · 30 g coarse sea salt white wine 30 ml unsalted butter, white miso paste 15 ml 30 ml 44 ml
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Preparation steps

  1. preheat the oven to 240°C
  2. spread thyme, garlic, lemongrass and ginger in the roasting tray
  3. lay pork belly in the tray, pat dry, and rub half the lemon all over the skin
  4. dry the pork for 10 minutes before sprinkling half the salt over the skin
  5. roast for 1 hour until crackling is semi-hard and salt turns grey
  6. remove from the oven, scrape off and discard salt, then sprinkle remaining half salt over the skin
  7. roast for another 30 minutes until the crackling is solid and hard
  8. reduce oven to 190°C and roast 1 hour, letting any air bubbles be pushed down
  9. pour in white wine and water, then return to oven and roast for 1 hour
  10. reduce heat to 120°C and cook for a final 1 hour
  11. rest the pork for 30 minutes
  12. brush off excess salt from the skin and slice pork into 3–4cm thick rectangles
  13. mix butternut squash with olive oil and roast 30–40 minutes until cooked
  14. crush squash, stir in butter, rice vinegar, miso and season with black pepper
  15. mix apple, toasted walnuts, pickled walnuts, rice vinegar, yuzu juice, mirin, tarragon, and season with salt and black pepper
  16. warm crushed squash on plates and place a slice of pork on top
  17. spoon salsa alongside the pork and serve

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