Roasted pork belly with crushed butternut squash and apple and walnut salsa from Nopi - The Cookbook (page 194) by Yotam Ottolenghi and Ramael Scully

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Accompaniments: Mixed Chinese vegetables

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lime juice for yuzu juice.

  • crandall57 on February 16, 2022

    This dish is excellent! Had to adjust the cooking time because I couldn't find bone-in pork belly. I used one tablespoon butter in the squash. I recommend mixing the rice vinegar and miso together and then add a little at a time to the squash, tasting as you go. Because I didn't do this, our squash was a little strong with the miso. The Apple and Walnut Salsa was delicious. Will make this dish again.

  • MmeFleiss on June 20, 2017

    We loved the flavors, although the skin lost its crunchiness after we added all the liquid in. I might cut the skin off next time and broil it separately.

  • RosieB on November 14, 2015

    This was a great dish even though somewhat involved. It took 4 hours to cook in various stages. Definitely not a set and forget. The pork had the most amazing crackling and the meat was tender and delicious. The butter nut squash was bit sweet for my taste but the miso gives a good hit of flavour. The best bit was the walnut and apple salsa. Just delicious. I would make this again. I served this with two other dishes from Nopi reviewed separately. I would not do that again as there was too much going on in the kitchen. I felt like a masterchef contestant!

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