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Ingredients
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Pork Belly
Squash-Pinenut Pesto
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a criss-cross pattern, being careful not to cut into the meat. Rub the pork belly all over with salt and black pepper, ensuring it gets into the scored skin.
- 2
Sear the Pork Belly
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, place the pork belly skin-side down and sear for about 5-7 minutes until the skin is crispy and golden brown. Flip the pork belly and add the garlic and thyme, cooking for an additional 2 minutes.
- 3
Roast the Pork Belly
Transfer the skillet to the preheated oven and roast for 2-3 hours, or until the meat is tender and the skin is crackling. Check occasionally and baste with the rendered fat for even cooking.
- 4
Rest the Pork Belly
Once cooked, remove the pork belly from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute.
Squash-Pinenut Pesto
- 5
Prepare the Squash
Peel and cube the butternut squash. Steam or roast the cubes until tender, about 15-20 minutes. Allow to cool slightly before blending.
- 6
- 7
Blend the Pesto
In a food processor, combine the cooked butternut squash, toasted pine nuts, fresh basil, Parmesan cheese, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as necessary.
- 8
Adjust the Seasoning
Taste the pesto and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to suit your taste.
