1 pork belly (whole or cut into large pieces), skin scored
4 garlic cloves, bashed
Few sprigs of rosemary
Few sprigs of thyme
½ tsp crushed black pepper
4 tbsp coarse sea salt or Maldon
Olive oil, for rubbing
200g polenta (gluten-free; also used for cakes)
600ml chicken or vegetable stock
½ tbsp chopped rosemary
1 tbsp lemon juice + zest of 1 lemon
20g sour cream
50g grated Parmesan
20g butter
50ml olive oil
Salt & pepper, to taste
1 whole butternut squash, halved lengthwise
50ml olive oil
Pinch of Maldon salt
Freshly milled black pepper
Drizzle of honey (optional, for extra caramelisation)
Mix garlic, rosemary, thyme, pepper, and coarse salt. Rub all over the pork belly and leave to marinate for 12–24 hours.
Remove the salt mix and wipe clean with kitchen paper.
Rub with olive oil and sprinkle with a little more coarse salt.
Place on a wire rack over a tray and slow roast at 140°C for 3.5 hours, until tender.
Increase oven temperature to 220°C for the final 10 minutes to crisp the skin.
Rest for at least 15 minutes before slicing.
In a saucepan, bring the stock and rosemary to a gentle simmer.
Slowly whisk in the polenta until smooth and thickened.
Stir in butter and olive oil, then season to taste.
Add Parmesan, lemon juice, and zest, then fold in the sour cream.
Cover with a sheet of greaseproof paper until ready to serve, to prevent a skin forming.
Preheat oven to 180°C.
Place butternut halves on a tray, drizzle with olive oil and honey, and season with salt and pepper.
Roast for 50–60 minutes until golden and tender.
Slice the pork belly into strips.
Spoon a serving of creamy polenta onto the plate.
Add chunks of roasted butternut alongside.
Arrange the pork belly on top and finish with a drizzle of the butternut roasting juices or a touch of olive oil.
1 pork belly (whole or cut into large pieces), skin scored
4 garlic cloves, bashed
Few sprigs of rosemary
Few sprigs of thyme
½ tsp crushed black pepper
4 tbsp coarse sea salt or Maldon
Olive oil, for rubbing
200g polenta (gluten-free; also used for cakes)
600ml chicken or vegetable stock
½ tbsp chopped rosemary
1 tbsp lemon juice + zest of 1 lemon
20g sour cream
50g grated Parmesan
20g butter
50ml olive oil
Salt & pepper, to taste
1 whole butternut squash, halved lengthwise
50ml olive oil
Pinch of Maldon salt
Freshly milled black pepper
Drizzle of honey (optional, for extra caramelisation)
Mix garlic, rosemary, thyme, pepper, and coarse salt. Rub all over the pork belly and leave to marinate for 12–24 hours.
Remove the salt mix and wipe clean with kitchen paper.
Rub with olive oil and sprinkle with a little more coarse salt.
Place on a wire rack over a tray and slow roast at 140°C for 3.5 hours, until tender.
Increase oven temperature to 220°C for the final 10 minutes to crisp the skin.
Rest for at least 15 minutes before slicing.
In a saucepan, bring the stock and rosemary to a gentle simmer.
Slowly whisk in the polenta until smooth and thickened.
Stir in butter and olive oil, then season to taste.
Add Parmesan, lemon juice, and zest, then fold in the sour cream.
Cover with a sheet of greaseproof paper until ready to serve, to prevent a skin forming.
Preheat oven to 180°C.
Place butternut halves on a tray, drizzle with olive oil and honey, and season with salt and pepper.
Roast for 50–60 minutes until golden and tender.
Slice the pork belly into strips.
Spoon a serving of creamy polenta onto the plate.
Add chunks of roasted butternut alongside.
Arrange the pork belly on top and finish with a drizzle of the butternut roasting juices or a touch of olive oil.
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