Pan-Fried Pork Belly With Gluten-Free Pumpkin & Sage Penne.
Pan Fried Pork Belly with Gluten-Free Pumpkin-Sage Penne
Serves 4
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2 lbs Fresh Pork Belly (pg. 3)
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340g Barilla Gluten-Free Penne (pg. 6)
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354ml Dairy Isle Evaporated Milk (pg. 2)
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1 small pumpkin (or 1½–2 cups roasted pumpkin purée)
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Fresh sage (or dried if needed)
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1 cup Graves Apple Juice (pg. 5)
Pantry / Other:
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2 tbsp soy sauce (GF Version available at Powell's)
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¼ cup maple syrup
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2 cloves garlic, minced
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2 tbsp olive oil (plus extra for frying)
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Salt & black pepper
Step 1 – Marinate the Pork Belly
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Slice pork belly into bite-sized strips or cubes.
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In a bowl, whisk together Graves Apple Juice, soy sauce, maple syrup, and garlic.
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Add pork belly pieces, toss to coat, and let marinate at least 30 minutes (longer if you can).
Step 2 – Roast the Pumpkin
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Preheat oven to 400°F.
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Halve pumpkin, scoop seeds, and roast cut-side down on a lined tray for 35–45 minutes until tender.
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Scoop flesh and mash until smooth (or purée). You’ll need about 2 cups.
Step 3 – Pan-Fry the Pork Belly
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Heat a large skillet over medium-high.
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Add pork belly pieces (reserve a splash of marinade).
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Fry until browned, crispy at the edges, and caramelized, about 8–10 minutes.
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Pour in a little of the reserved marinade at the end, letting it bubble into a sticky glaze.
Step 4 – Creamy Pumpkin-Sage Sauce
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In another skillet, heat olive oil and garlic until fragrant.
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Stir in pumpkin purée.
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Slowly whisk in evaporated milk until smooth and creamy.
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Season with salt, pepper, and 1–2 tsp chopped sage. Simmer 5 minutes.
Step 5 – Pasta
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Cook penne according to package directions. Reserve ½ cup pasta water.
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Toss pasta in the pumpkin-sage sauce, adding pasta water as needed for creaminess.