Roasted Pork Belly with Pumpkin, Pear and Red Wine Jus

Steps

1. Cook pumpkin and pear Preheat oven to 220°C. Cut pear into eigths and remove core. Place on a lined oven tray with pumpkin and drizzle with oil. Season pumpkin. Roast both on middle to upper oven rack for 25-30 minutes, until golden and tender.
2. Prep and cook pork Pat pork dry, cut lengthways into 1cm thick slices and place on a lined oven tray with a lip. Toss in rosemary and season. When vegetables have 12 minutes remaining, add pork to oven, below vegetables and cook for 12 minutes, until hot. Turn halfway through cook time.
3. Cook beans Heat a drizzle of oil and 1 tsp butter in a fry-pan on medium-high heat. Add bacon mince and cook for 1-2 minutes. Cut courgette in half lengthways and thinly slice on an angle. Add beans and courgette to bacon and cook for 2-3 minutes further until bacon is golden and veggies are tender. Remove from heat, add lemon juice and season to taste.
4. Grill pork and heat jus When pumpkin is cooked, switch oven to high grill. Grill pork for 3- 5 minutes until golden. Heat jus in a pot on medium-high heat until almost boiling. Remove from heat and season to taste.
5. Serve pumpkin and beans topped with pork belly, pear and jus.