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Crispy pork belly with sweet and sour pumpkin and hoisin sauce

This mildly spicy pork belly is cooked sous-vide and therefore has a tender texture.

After this, it is baked until crispy. A bit of excitement on the plate. The Asian character comes through thanks to the butternut squash with green Thai curry.

Ingredients

1units.itemslarge banana shallot
butternut squash
Thai green curry Euroma Jonny Boer
piri piri pork belly
Green asparagus
Ghoa cress
Picudo olive oil
Hoi-sin
sushi seasoning
king bolete

Preparation

  1. Peel the butternut squash and cut it into a very fine brunoise.
  2. Finely chop the banana shallot to the same size as the squash, and cook it with sushi seasoning so that the shallot is just covered.
  3. Add a teaspoon of Thai green curry powder.
  4. Cook the shallot in the sushi seasoning until it is fully absorbed, then add the squash brunoise.
  5. Let the mixture cook gently, season to taste, and set aside in a warm place.
  6. Cut the pork belly into a slice 1.5 cm thick.
  7. Fry it until crispy in a pan and set aside in a warm place.
  8. Cut the king bolete into the desired shape.
  9. Sear on both sides and season to taste.
  10. Set aside in a warm place.
  11. Cut off the tough bottoms of the green asparagus.
  12. Brush them with olive oil and some salt and pepper, and cook for 3 minutes in the oven at 200 degrees.
  13. Immediately cover with parchment paper when they come out of the oven. This way, they will continue to cook gently to a perfect al dente asparagus.
  14. Set aside in a warm place.
  15. Gently warm a little hoisin with some olive oil.

  1. Slice the green asparagus in half lengthwise and place four halves on the plate.
  2. Put the pumpkin in a ring mold and place the shape behind the asparagus.
  3. Place the crispy pork belly in between.
  4. Add the sautéed king bolete in between and finish with hoisin and some ghoa cress.