Preparation time1 Hour
Cooking time18 Hours
1Rinse the pork belly and rub dry. Make incisions into the rind in a crosswise pattern. Mix the soy sauce, honey, vinegar, chili, lime juice and rind. Pour the marinade over the pork belly, cover and leave to marinade overnight.
2Cut the pork belly into two evenly sizes pieces and vacuum seal with some of the marinade. Preheat the water bath to 65 degrees. Cook the pork belly for 18 hours. Preheat the oven to 170 degrees.
3Rinse the pumpkin and cut into slices along the direction of growth. Remove the seeds. Peel and quarter the onions. Peel and crush the garlic. Place the sliced pumpkin, onions, garlic and lemongrass on a suitably sized baking tray. Season with the fennel seeds, ground cinnamon, sea salt and black pepper. Pluck and roughly chop the rosemary leaves. Break the cinnamon sticks into rough pieces. Add the rosemary and cinnamon to the baking tray. Drizzle over the lemon juice and olive oil and add the sage leaves. Transfer to the preheated oven and cook for approximately 45 minutes. Use a small knife to check whether the pumpkin is cooked.The pumpkin is ready when the slices are soft.
4Remove the pork belly from the bag. Retain the cooking juices and mix with the rest of the marinade. Preheat the oven to 180 degrees. Place the pork belly on a baking tray skin-side up and cook in the oven until the skin is crispy. Brush the meat with the marinade while it is cooking. Ensure that the skin remains dry.
5Arrange the pumpkin and meat together and drizzle over the pumpkin seed oil.