12 Nov Miso glazed pork belly with miso, honey and soy reduction, roasted pumpkin risotto and grilled pumpkin wedges

Posted at 15:22h in Courses, Drinks Pairing, Mains, Pork, Recipes, Red Wine, Vegetables by

Miso glazed pork belly with miso, honey and soy reduction, roasted pumpkin risotto and grilled pumpkin wedges
Miso glazed pork belly with miso, honey and soy reduction, roasted pumpkin risotto and grilled pumpkin wedges
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
2-4 hours
Servings Prep Time
4 people 20 minutes
Cook Time
2-4 hours
Miso glazed pork belly with miso, honey and soy reduction, roasted pumpkin risotto and grilled pumpkin wedges
Miso glazed pork belly with miso, honey and soy reduction, roasted pumpkin risotto and grilled pumpkin wedges
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
2-4 hours
Servings Prep Time
4 people 20 minutes
Cook Time
2-4 hours
Ingredients
Pork Belly
  • 1 Pork belly, approx. 2kg, skin and bones removed
  • 10 ml smoked chilli flakes
  • 50 ml BBQ Spice of your choice
  • 4 Onions peeled and sliced
  • 2 Garlic heads, cut in half
  • Handful of rosemary and thyme
  • 2 liter prepared chicken stock
  • 1 bottle of your favourite white wine
  • 50 ml Soy bean paste / miso paste
  • 30 ml honey
  • 50 ml Soy sauce
Risotto and Grilled Pumpkin
  • 1 large Pumpkin, peeled and cubed
  • Olive oil, salt and pepper
  • 2 medium Onions chopped
  • 3 Garlic cloves minced
  • Olive oil and butter
  • 150 g Arborio Rice
  • 500 ml white wine
  • 500 ml prepared chicken stock
  • 50 g Parmesan cheese grated
  • 1 medium sized Pumpkin of your choice, deseeded and cut into wedges
Instructions
Pork Belly
  1. Rub the pork belly with the chilli flakes and the BBQ spice and let it marinade for about 10 minutes.
  2. Place the onions, garlic, herbs, stock and wine in a baking dish and place the pork belly on top.
  3. Cover with foil and put into a 180 degree oven for 2-4 hours or until cooked.
  4. Once the pork belly is cooked, remove from the baking dish and place on a baking tray to cool slightly.
  5. Strain the cooking liquid into a clean saucepan and add the miso, honey and soy sauce.
  6. Cook until the sauce has thickened.
  7. Brush the sauce over the pork belly and place in the oven to become crispy and sticky.
Risotto and Grilled Pumpkin
  1. Toss the pumpkin cubes in some olive oil, season to taste and place on a baking tray.
  2. Place the pumpkin in a 180 degree oven until cooked and slightly roasted. Once done, blend the pumpkin until smooth.
  3. Place some olive oil and butter in a large saucepan and add the onion and garlic. Fry until cooked and slightly browned.
  4. Add the rice and fry slightly.
  5. Add the wine and cooked until evaporated.
  6. Add the stock and cook the risotto until the rice is almost done, stirring occasionally.
  7. Add the pumpkin puree and parmesan and stir through.
  8. Toss the pumpkin wedges in some olive oil and grill on a griddle pan until well charred and cooked.
  9. Serve the risotto and wedges with the pork belly.