Sticky pork belly

With spiced butternut and sautéed green beans

Pork
1kg pork belly, boneless and skinless
125ml hoisin sauce
125ml soy sauce
¼ cup rice wine vinegar
¼ cup liquid honey
¼ cup brown sugar
3 tbsp crushed garlic
1 tsp red food colouring
1 tbsp Five Spice

Preheat oven to 150°C. Mix all ingredients in a bowl with a whisk. In a deep roasting tray, pour the liquid into tray. Place pork belly on top of the mix, belly side up. Bake for two and a half hours.

Butternut pumpkin
2 slices butternut pumpkin
1 tbsp brown sugar
1 tsp nutmeg
Salt and pepper, to season

Preheat oven to 180°C. Slice butternut into 1cm slices and coat in brown sugar, nutmeg, salt and pepper and a drizzle of oil. Bake for 20-30 minutes, turning halfway.

Parsnip purée
4 parsnips, peeled and diced
500ml trim milk
500ml water
Salt and pepper

Place all ingredients into a pot and simmer until parsnips are tender and soft, stirring every so often to prevent sticking. Drain liquid from the parsnips and blitz until smooth. Season with salt and pepper.

Green beans
Bring a pot of water to the boil. Top and tail your chosen amount of green beans and blanch. Drain and cool under cold water. Sauté beans in a pan with butter, salt and pepper until hot.

Assemble

Cut pork belly into slices. Serve on top of the parsnip purée, with pumpkin and beans on the side.

Recipe kindly supplied by:

Chef Tamara Smith
The Thomas Green Public House
& Dining Room
30 Medway Street, Gore
(03) 208 9295