Counter 02 · Pork
Honey-Glazed Pork Belly with Squash Puree
Roasted pork belly slices lacquered in a honey, orange and chili glaze and fanned across a silky butternut squash puree for a sweet, savory, dinner-party plate.
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Serves
- 4
- Level
- Medium
Squash and pork belly share an affinity for sweetness, so this plate leans into it and then balances with orange juice, cider vinegar and a pinch of chili. Roasting the belly in one piece at low heat keeps it moist; the slices are then glazed under a hot broiler just before serving, so the sugar blisters without burning. Make the puree ahead and keep it warm over a bowl of hot water. A sieve pass makes it restaurant smooth, but a blender alone is fine at home.
Method
Members counter
This one is behind the counter.
The full method for Honey-Glazed Pork Belly with Squash Puree is part of membership. Join for $14.99 a month or $114.99 a year and every recipe on the board opens up, including this one.
Already a member? Sign in. Or browse free recipes.
