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MasterChef Australia

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Ep 42 - Pork Belly and Spiced Pumpkin


EP 42 Tracy Collins (Red Team)
Pork Belly and Spiced Pumpkin
Serves 4

1 teaspoon fennel seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
800 mls chicken, beef or vegetable stock
1.3 kg pork belly, bone removed, skin on and scored
3 tablespoons finely chopped parsley
1 teaspoon sumac
120 ml olive oil
800 gram queensland blue pumpkin, peeled and cut into wedges
25 ml sherry vinegar
25 ml white wine vinegar
1 clove garlic, peeled and minced
salt and pepper, to taste

1. Preheat oven to 160C.
2. Place fennel seeds, 1 teaspoon coriander seeds and 1 teaspoon cumin seeds in a mortar and pestle and crush to a powder. Add 2 tablespoons salt and stir to combine.
3. Place pork belly in a roasting pan. Rub skin with crushed spices. Add stock, there should be enough to cover the belly meat but not the skin. Place in the oven to cook for 90 minutes. Increase oven to 190C and continue cooking until the pork is cooked through, about another 50 minutes. Turn oven to grill setting and allow pork to grill until skin is crispy, about 3 minutes. Remove from oven and set aside to rest.
4. Meanwhile, place remaining coriander seeds and cumin seeds in a mortar and pestle and crush to a powder. Add sumac and 1 teaspoon salt and stir to combine. Set aside 1 teaspoon powder for coating seeds.
5. Place remaining powder in a bowl. Add pumpkin wedges and toss to coat. Place coated pumpkin on an oven tray and place in the 190C oven to bake until caramelised, about 40 minutes.
6. Clean and dry pumpkin seeds. Place in a bowl with the reserved powder and toss to coat. Place coated seeds on a baking tray and place in the 190C oven to bake until golden, about 8-10 minutes. Remove from oven and set aside.
7. To make the vinaigrette, place 50ml olive oil, sherry vinegar, white wine vinegar, and garlic in a bowl and whisk to combine. Season to taste.
8. Remove cooked pumpkin from oven and drizzle with vinaigrette.
9. Slice pork and serve with a pumpkin wedge, sprinkle with pumpkin seeds and garnish with chopped parsley.


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