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Roast pork belly adobo and kent pumpkin

For moist, juicy pork with crispy crackling try Curtis Stone’s succulent roast pork belly served with homemade adobo sauce and roasted pumpkin.

Roast pork belly adobo and kent 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