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Crispy Pork Belly with Creamy Butternut Squash Sauce is a show-stopping dish that’s perfect for an elegant dinner party or a cozy night in. The combination of rich, crispy pork belly and a velvety butternut squash sauce creates a symphony of flavors and textures that will have everyone asking for seconds. This recipe is not just about taste; it’s also visually stunning, making it a fantastic centerpiece for any meal.
Why You’ll Love This Recipe
This dish is a perfect balance of savory and sweet, with the crispy pork belly providing a satisfying crunch complemented by the creamy sauce. It’s a dish that feels indulgent yet is surprisingly approachable to make.
- Flavor Explosion: The contrast between crispy and creamy is irresistible.
- Visually Stunning: Bright colors make it a feast for the eyes.
- Impressive Yet Simple: Perfect for entertaining without hours in the kitchen.
- Flexible Pairings: Works well with various sides to suit any palate.
Ingredients
- 1.5 pounds pork belly, skin scored
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 medium butternut squash, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon ground nutmeg
- 1 cup cooked quinoa or couscous, for serving
How to Make Crispy Pork Belly with Butternut Squash Sauce
- Preheat your oven to 450°F (230°C). Pat the pork belly dry with paper towels and rub it all over with olive oil, salt, and pepper.
- Place the pork belly on a roasting rack in a baking dish, skin side up. Roast for 30 minutes, then reduce the temperature to 325°F (160°C) and continue roasting for another 1.5 hours, or until the skin is crispy and the meat is tender.
- While the pork belly is roasting, prepare the butternut squash sauce. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onions are translucent.
- Add the diced butternut squash and chicken broth to the pot. Bring to a simmer and cook for about 15-20 minutes, or until the squash is fork-tender.
- Once the squash is tender, use an immersion blender to puree the mixture until smooth. Stir in the heavy cream and nutmeg, and season with salt and pepper to taste. Keep warm over low heat.
- When the pork belly is done, let it rest for 10 minutes before slicing. Cut into thick pieces, exposing the crispy skin and juicy meat.
- To serve, place a generous scoop of the creamy butternut squash sauce on a plate, top with sliced pork belly, and serve alongside cooked quinoa or couscous.
Tips for the Best Results
- For extra crispy skin, you can broil the pork belly for the last few minutes of cooking, but watch it closely to avoid burning.
- Ensure your pork belly is well-seasoned to enhance the flavor.
- If you don’t have an immersion blender, transferring the mixture to a regular blender works too; just be careful with hot liquids.
Easy Variations
- Swap butternut squash for sweet potatoes or pumpkin for a different flavor profile.
- Add a pinch of cayenne pepper to the sauce for a spicy kick.
- For a lighter version, substitute heavy cream with coconut milk.
What to Serve With It
- A simple arugula salad dressed with lemon vinaigrette.
- Steamed green beans or asparagus for a fresh crunch.
- Garlic bread or crusty rolls to soak up the sauce.
Storage and Reheating
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork belly in a preheated oven at 350°F (175°C) until warmed through, and warm the butternut squash sauce on the stove over low heat.
Recipe Card
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield/Servings: 4 servings
Ingredients:
- 1.5 pounds pork belly, skin scored
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 medium butternut squash, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon ground nutmeg
- 1 cup cooked quinoa or couscous, for serving
Instructions:
- Preheat oven to 450°F (230°C). Rub pork belly with olive oil, salt, and pepper.
- Roast pork belly skin side up for 30 minutes, then reduce temperature to 325°F (160°C) for 1.5 hours.
- In a pot, heat olive oil. Sauté onion and garlic until translucent.
- Add butternut squash and chicken broth. Simmer until squash is tender.
- Puree the mixture, stir in heavy cream and nutmeg, seasoning to taste.
- Let the pork belly rest for 10 minutes, then slice.
- Serve with butternut squash sauce and quinoa or couscous.
Notes: For crispy skin, broil the pork belly briefly at the end of cooking.
