by Curtis Stone
For moist, juicy pork with crispy crackling try Curtis Stone’s succulent roast pork belly served with homemade adobo sauce and roasted pumpkin.
Ingredients
- 1kg Coles Australian pork belly roast
- 2 teaspoons sea salt flakes, plus more for seasoning
- 3 1/2 tablespoons olive oil, divided
- 1.2kg piece Kent pumpkin
- 1/2 cup loosely packed (5g) fresh coriander, stems and tender leaves
Adobo sauce
- 1 brown onion, thinly sliced
- 2 long red chillies, sliced crossways
- 1 orange, peel removed with a peeler (reserved), juiced
- 6 garlic cloves, peeled, smashed
- 2 tablespoons smoked paprika
- 2 teaspoons sea salt flakes,plus more for seasoning
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1/4 cup tomato paste
- 1 1/4 cups (300ml) salt-reduced chicken stock
- 2 tablespoons apple cider vinegar
Method
- Step 1To roast the pork, use a sharp knife or box cutter to score the skin and fat of the pork against the grain of the meat. Do not cut through the meat. Keep in mind the more scores you make the crispier the crackling. Place the pork on a wire rack set on a large, heavy, rimmed baking tray. Refrigerate uncovered for 12 hours. Let stand at room temperature for 1 hour before roasting.
- Step 2Position a rack in the centre of the oven and preheat the oven to 250C. Rub the salt flakes into the scored skin and fat. Season the rest of the pork meat with more salt. Roast the pork for 35 mins or until the skin of the pork is brown and beginning to crisp. Reduce the oven to 150C.
- Step 3Rub 2 teaspoons of oil over the outside of the pumpkin and place it into the tray with the pork. Return the tray to the oven and roast the pumpkin and pork for 40 mins or until the pumpkin is just tender enough to cut through easily. Transfer the pumpkin to a cutting board. Continue to roast the pork for 20 mins (1 hour in total at 150°C) or until the pork is tender. Set the pork aside to rest for 20 mins.
- Step 4Increase the oven temperature to 250C and place a heavy baking tray in the oven to preheat. Scoop out and discard the seeds and innards from the pumpkin and cut the pumpkin into 8 wedges. Brush both sides of the pumpkin wedges with 2 tbs oil and sprinkle with salt. Place the wedges evenly apart on the hot baking tray and roast for 10 mins on each cut side or until caramelised.
- Step 5Meanwhile, to make the adobo sauce, heat a medium, heavy saucepan over high heat. Add the remaining 1 tbs oil, then add the onion, chillies, orange peel and garlic. Cook, stirring occasionally, for 6 mins or until the vegetables are charred in spots. Stir in the paprika, salt, peppercorns, cumin, thyme and allspice. Stir for 1 min to toast the spices. Add the tomato paste and stir for 2 mins or until the mixture has turned a dark red colour. Add the stock, vinegar and 2 tbs of the orange juice. Simmer for 5 mins or until the liquid has reduced by one-quarter. Strain the sauce through a fine-mesh sieve, using the back of a ladle to extract as many solids as possible. Season the sauce with salt and more orange juice, if necessary. Cover and keep warm until ready to serve.
- Step 6Slice the pork belly and divide among serving plates. Serve with the roasted pumpkin, adobo sauce and coriander.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
3870 kj
Energy
47g
Fat Total
13g
Saturated Fat
17g
Fibre
82g
Protein
36g
Carbs (total)
All nutrition values are per serve
Notes
Mexican adobo sauce is a chilli-citrus sauce used most frequently with pork.
- Author: Curtis Stone
- Image credit: (N/A)
- Publication: Coles
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