Butternut Soup, Braised Pork Belly and Toasted Buckwheat

Name: Butternut Soup, Braised Pork Belly and Toasted Buckwheat
Yield: Serves 4–6
Cuisine: France
Ingredients: 2 butternut pumpkins (squash), peeled, seeded and roughly chopped; 1 tablespoon sea salt flakes; 2 litres (70 fl oz/8 cups) chicken stock; 50 ml (1¾ fl oz) maple syrup; white balsamic vinegar; 200 g (7 oz/1 cup) buckwheat; 4 tablespoons olive oil; watercress, to serve; 3 thyme stalks; 30 ml (1 fl oz) grapeseed oil; 200 g (7 oz) butter; 3 rosemary stalks; 1 kg (2 lb 4 oz) pork belly, deboned, trimmed, sinew removed; 500 ml (17 fl oz/2 cups) apple cider; 75 g (2½ oz/½ cup) plain (all-purpose) flour, seasoned with salt and pepper; 1 tablespoon cumin seeds, toasted, roughly ground; 1 garlic bulb, peeled, smashed; 150 ml (5 fl oz) olive oil; 1 turnip, peeled, thinly sliced, to serve; 3 tablespoons maple syrup

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe two days ahead.

Ingredients

3 tablespoons maple syrup
1 tablespoon cumin seeds, toasted, roughly ground
1

Europe
France
Main course
Mediterranean

Method

Combine the maple syrup, cumin and sea salt in a small bowl. Rub into the pork, cover and refrigerate overnight.

Preheat the oven to 90°C (195°F/Gas ½). Lightly wash the pork and pat dry with paper towel. Roll and tie with a strong butcher’s string and sear in a large frying pan