Pork Belly with Pumpkin Mash & Gravy

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a small pot of hot salted tap water to the boil.
2. Cook pork. Remove pork from pack. Pat skin dry, season with salt and cut into 3-4 pieces. Place on a lined oven tray skin-side-up. Roast on middle oven rack for 15 minutes. Switch oven to grill and grill for 12-15 minutes, until skin is golden. Watch pork while grilling to ensure it doesn’t burn.
3. Meanwhile, prep mash. Prep carrot and potatoes.
4. Cook mash. Add carrot, potatoes and pumpkin to a large pot and cover with hot tap water. Cook on high heat for about 20 minutes, until tender. Drain and return to pot with milk, butter and salt. Mash until smooth and season with salt and pepper.
5. Prep & cook veggies. Prep beans and add to small pot of boiling water with peas. Cook for 3-4 minutes, until just tender. Drain, then mix through butter and season with salt and pepper.
6. To finish. Add gravy and stock to a small pot and heat on medium heat, until hot. Alternatively, add to a heatproof jug and microwave for 1 minute at a time, repeating until piping hot.
7. Serve. Pork with mash, veggies and gravy.