Pork + Acorn Recipe
Garlic + Dijonnaise pork belly in acorn squash.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Acorn Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- 2
Prepare the Pork Belly
While the squash is roasting, season the pork belly with salt and black pepper. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the pork belly and sear for about 5-7 minutes on each side, until crispy and golden brown.
- 3
Combine Ingredients
Mince the garlic cloves and mix them with the Dijonnaise. Once the pork belly is seared, brush the garlic-Dijonnaise mixture over the top of the pork belly.
- 4
Finish Cooking
Transfer the pork belly to the oven and place it on the baking sheet with the acorn squash. Roast for an additional 15-20 minutes until fully cooked and caramelized.
- 5
Serve
Remove from the oven and let the pork belly rest for 5 minutes. Serve the pork belly atop the roasted acorn squash, garnished with fresh thyme leaves.
