Pumpkin and pork, a combination that is all to lacking in our everyday eating. I’ve dabbled around in the past with pumpkin beer braised pork belly. Hand over heart, the pumpkin flavor was so subtle, some may have considered it absent. I wanted to give the pumpkin braised pork belly another try, but with a twist. With something that would give it ultra flavor and also truly help showcase the pumpkin. And then, I met pumpkin butter.
This is a recipe that is a must-make around the holidays, especially when pumpkin is in season or when you have pumpkin butter laying dormant in your refrigerator. Everything goes well with pork belly, yes, but the intense spices of the pumpkin butter (cinnamon, nutmeg, clove, and ginger) paired with the natural sweetness of the pumpkin and tang from the apple cider make for one lovely all-star in a braising liquid.
Seared pork belly
Pumpkin butter braised pork belly ingredients
Serves approximately two people
- 1 lb pork belly
- 1 cup of pumpkin butter (homemade, if possible)
- 1 thumb sized piece of fresh ginger, sliced (pork and ginger, a legendary combination)
- 16 oz chicken stock
- Dash of apple cider vinegar
- 1 shallot, chopped
- 6 cloves of garlic, smashed
- 2 bay leaves
- Sprig of thyme
- Salt/pepper
Pumpkin butter braised pork belly recipe
Like any braise, this is practically a fool-proof recipe with the most important requirements being time and patience. Good things come to those that braise. If pork belly is too fattening or heavy for you, feel free to substitute with pork shoulder/butt.
As always, first start your braise by searing all the sides of the protein over medium high heat. Not only does this help create char/texture, but provides that sexy “burnt” flavor crystals that we are naturally programmed to desire. Place the pork belly to the side once fully seared and in the same pan, let’s start our braise.
sauteeing veggies and aromatics
Reduce the heat to medium and add a bit more butter and olive oil to the pan, which should have residual pork fat that was rendered off earlier. Incorporate the shallot, garlic, ginger, bay leaves, and thyme to the pan. Bay leaves and thyme, such a joyous combination. Have the ingredients happily marry with one another until the shallots and garlic are translucent and your kitchen fragrant. At this point, dump in your pumpkin butter (our secret sauce). Mix it around with the aromatics and then pour in the chicken stock and apple cider vinegar. Bring this braise up to a boil.
pumpkin butter braised pork belly, upclose
Once boiling, turn off the heat and transfer the braising liquid to a shallow cooking dish. Add the pork belly pieces to the liquid. The braising liquid should come up about half-way the sides of the pork belly. Any more than that is too much. By not fully submerging the pork belly in the braising liquid, it helps the pork maintain more of its shape integrity (rather than becoming super soft and almost mushy) in addition to better create a crust on the top of the pork belly. Cover this with tin foil and pop it into a 350 degree oven for at least 1.5 to 2 hours. For the final 5 minutes of cooking time, remove the tin foil lid and place the pork belly directly into the oven to roast.
pumpkin butter braised pork belly, side view 2
To serve, you may further reduce your pumpkin butter braising liquid so it is more syrupy, or serve the pork belly as is with the braising liquid in its current form. This pork belly is so versatile, it can go with just about any side dish. I recently enjoyed mine with roasted brussel sprouts.
Pumpkin pig time!
pumpkin butter braised pork belly with brussel sprouts
