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Ingredients
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Pork Belly
Japanese Pumpkin
Pepper
Rosé Gastrique
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly with salt and black pepper, ensuring it gets into the scored areas.
- 2
Roast the Pork Belly
Heat olive oil in a large skillet over medium-high heat. Sear the pork belly skin-side down for about 5-7 minutes until the skin is crispy. Transfer the pork belly to a baking dish and roast in the preheated oven for 2-2.5 hours until tender.
Japanese Pumpkin
- 3
Prepare the Pumpkin
While the pork belly is roasting, slice the Japanese pumpkin in half, remove the seeds, and cut into wedges. Drizzle with olive oil, salt, and pepper, and toss to coat.
- 4
Roast the Pumpkin
Add the pumpkin wedges to the oven during the last 30 minutes of the pork belly's roasting time. Roast until tender and caramelized.
Pepper
- 5
- 6
Sauté the Pepper
Sauté the bell pepper for about 5-7 minutes until soft. Season with salt and pepper to taste.
Rosé Gastrique
- 7
- 8
Finish the Gastrique
Let the mixture reduce by half, then stir in the red wine vinegar and salt to taste. Simmer for an additional 5 minutes until slightly thickened.
