Roasted pork belly with butternut squash and apple walnut salsa

dinner · ⏱ 150 min · 4 portions · 42.0 g carbs / portion · allergens: gluten, milk, mustard, soy, tree nuts

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
http://flowcooking.food/en-us/recipe/573/roasted-pork-belly-with-butternut-squash-and-apple-walnut-salsa/