Pork belly roast with sweet and sour pumpkin

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How to make Pork belly roast with sweet and sour pumpkin

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 3:00
  • Total Time : 3:15

Ingredients

  • 1kg Coles Australian Pork Belly Roast
  • 12 (about 1.2kg) 3cm-thick wedges Kent pumpkin
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 cup (250ml) white wine vinegar
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (40g) sultanas
  • 1 long red chilli, thinly sliced
  • 1/2 cup fresh mint leaves

Method

  • Step 1 Position racks in centre and lower third of oven and preheat oven to 150C (130C fan-forced). Using a sharp knife or box cutter, deepen scoring in rind and fat of pork (do not cut through meat).
  • Step 2 Rub 1 1/2 teaspoons sea salt flakes into scored rind and fat. Season rest of pork meat with more salt. Place a wire rack in a rimmed baking tray. Set pork, rind-side up, on rack. Place pork on centre oven rack and roast for 3 hours or until pork is fork-tender. Remove from oven.
  • Step 3 Increase oven temperature to 250C (230C fan-forced). Place a large heavy rimmed baking tray on lower oven rack to preheat. Toss pumpkin wedges with 2 tablespoons oil and sprinkle with salt.
  • Step 4 Return pork to top oven rack and place pumpkin wedges on hot baking tray beneath pork. Roast for 30 mins, turning pumpkin wedges once, or until pork rind crackles and is crisp and pumpkin is caramelised and tender.
  • Step 5 Meanwhile, in a small saucepan over medium-high heat, bring vinegar, sugar and 2 teaspoons salt to a boil. Reduce heat to medium-low and simmer for 10 mins or until mixture is reduced by about half. Stir in sultanas and chilli.
  • Step 6 Remove pumpkin from oven and toss with half the warm sweet and sour sauce on baking tray. Divide pumpkin among dinner plates and sprinkle with mint leaves. Carve pork belly and place alongside pumpkin. Spoon remaining sauce over the pumpkin to serve.

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