Five-spiced Pork, Pumpkin and Quince glaze

Preparation Preheat oven to 200 degrees.  Place the pumpkin on a baking tray, drizzle with 1tbs of the olive oil and sprinkle with the cinnamon, salt and pepper.  Roast for about an hour or until golden and tender.  Scoop the pumpkin from the skin, place in a food processor and process until smooth.  Set aside and keep warm. Reduce oven temperature to 180 degrees.  Using a small sharp knife, score the pork skin at 1cm intervals. Make sure that you do not cut into the meat as this prevents the skin from crackling. Place 1tsp of salt and the five-spice in a bowl and mix to combine.  Rub the meat with the five-spice salt and rub the skin with the remaining olive oil and salt.  Place the pork, skin-side down, in a baking tray and roast for 1 hours 30 minutes.  Increase the oven temperature to 220 degrees.  Turn the pork and roast for a further 25-30 minutes or until the skin is golden and crispy and the meat is tender. While the pork is cooking, make the quince glaze.  Please the quince, sugar, vinegar and stock in a small saucepan over medium heat and cook, stirring occasionally for 3-4 minutes or until the quince is dissolved.  Increase heat to high, bring to the boil and cook for 4-5 minutes or until thickened slightly.  Divide the pumpkin puree between places, top with sliced pork belly and spoon over the quince glaze to serve. Ingredients 1kg blue kent pumpkin, skin on and chopped 2 tbs olive oil 1/2 tsp ground cinnamon sea salt and cracked black pepper 1.5kg boneless pork belly 1tbs sea salt flakes 1tsp chinese five-spice powder quince glaze 100g quince paste, chopped 1/4 cup brown sugar 1/4 cup apple cider vinegar 1/2 cup chicken stock

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Step 1

Heat oven to 200C (180C fan), sprinkle pumpkin with cinnamon, and roast

Step 2

Place in food processor and blend until smooth.

Step 3

Reduce oven to 180C (160C fan)

Step 4

Score pork skin at 1cm intervals and rub skin with generous layer of salt

Step 5

Rub the meat with the 5 spice and oil

Step 6

Place skin side down on an oiled baking tray and roast for 1h 30m

Step 7

Increase heat to 220C (200C fan), turn pork over and roast 30m or until skin is golden and crisp

Step 8

Put quince, sugar, vinegar and stock in a pan and cook over medium heat until paste is dissolved

Step 9

Bring to boil and cook until glaze has thickened, about 5 or 6 mins.

Step 10

Slice the pork and place on top of the puree and dress with the quince glaze

Step 11

After 1 ½ hours I sometimes remove the skin and place it on separate tray. When the pork has finished cooking remove from the oven and turn the heat up to crisp up the skin