Pan Fried Pork Belly with Gluten-Free Pumpkin-Sage Penne

Serves 4

• 2 lbs Fresh Pork Belly (pg. 3)

• 340g Barilla Gluten-Free Penne (pg. 6)

• 354ml Dairy Isle Evaporated Milk (pg. 2)

• 1 small pumpkin (or 1½–2 cups roasted pumpkin purée)

• Fresh sage (or dried if needed)

• 1 cup Graves Apple Juice (pg. 5)

Pantry / Other:

• 2 tbsp soy sauce (GF Version available at Powell's)

• ¼ cup maple syrup

• 2 cloves garlic, minced

• 2 tbsp olive oil (plus extra for frying)

• Salt & black pepper

Step 1 – Marinate the Pork Belly

1. Slice pork belly into bite-sized strips or cubes.

2. In a bowl, whisk together Graves Apple Juice, soy sauce, maple syrup, and garlic.

3. Add pork belly pieces, toss to coat, and let marinate at least 30 minutes (longer if you can).

Step 2 – Roast the Pumpkin

1. Preheat oven to 400°F.

2. Halve pumpkin, scoop seeds, and roast cut-side down on a lined tray for 35–45 minutes until tender.

3. Scoop flesh and mash until smooth (or purée). You’ll need about 2 cups.

Step 3 – Pan-Fry the Pork Belly

1. Heat a large skillet over medium-high.

2. Add pork belly pieces (reserve a splash of marinade).

3. Fry until browned, crispy at the edges, and caramelized, about 8–10 minutes.

4. Pour in a little of the reserved marinade at the end, letting it bubble into a sticky glaze.

Step 4 – Creamy Pumpkin-Sage Sauce

1. In another skillet, heat olive oil and garlic until fragrant.

2. Stir in pumpkin purée.

3. Slowly whisk in evaporated milk until smooth and creamy.

4. Season with salt, pepper, and 1–2 tsp chopped sage. Simmer 5 minutes.

Step 5 – Pasta

1. Cook penne according to package directions. Reserve ½ cup pasta water.

2. Toss pasta in the pumpkin-sage sauce, adding pasta water as needed for creaminess.

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