1.5kgof pork bellybone and skin removed. Cut the fat into diagonal shapes
1tspwhite peper cornssquashed
2-3tbspof clear honey
1red chiliseeds removed and chopped finely
Preheat the oven to 180 C. Put the piece of meat with the fat on top on a rack on a baking tray. Drizzle some of the oil over it and than lightly press the crushed peppercorns on top with some seasalt. Put in the oven for about an hour. Remove from the oven and ad some of the released juices over the meat. Bake for another 1,5 hr and pour the juices back over the meat every 20 minutes.
Put the cut onion in the baking tray under the pork. Mix the honey together with the cumin and the chili. Brush this over the pork and increase the heat to 200 C. Bake for an extra 30-40 minutes, brush every once in a while, until you have a nice caramelized and crispy skin on the outside. As soon as the meat is cooked remove from the oven and let it rest for about 10-15 minutes.
As soon as you have the pork resting, heat the baking tray on the stove and add two tbsp of water. This will make sure that all the baking remains come loose from the bottom. Season the onions with salt and pepper and divide across 6 plates. Cut the pork into 6 portions and serve on top of the onions. Pour any remaining liquid over the pumpkin puree.
Peel 1 kg of pumpkin and cut into pieces. Season with salt and pepper and leave this to roast in the oven for the last 30 minutes of the baking time til soft.
In the meantime cook the potatoes in salted water in ten minutes until soft. Drain and puree with 2 tbsp of milk and 50 gr butter.
Add salt and pepper. Mix the pumpkin with the potato until smooth