Stuffed pumpkin with Asian pork belly

➊ It's best to use a heatproof container right away. Cut the pork belly into 10x5 cm pieces. Combine all the marinade ingredients in a saucepan and bring to a boil, then let cool.

➋ Then pat the pork belly dry on the rind and place it in the marinade. Adjust the marinade level to just below the rind. Sprinkle the rind with coarse salt and press down lightly. Be careful not to let any salt fall into the marinade, which is already salty enough. Refrigerate overnight.

➌ Wash the bulgur under running water until the water runs clear. Shake well. Chop the onion. Sauté the chopped onion until translucent, then deglaze the bulgur with the broth. Bring to a boil, then let stand for 15 minutes. Add the chopped chilies, blanched spinach, and diced feta to a bowl and season well with the bulgur.

➍ Hollow out the pumpkins and fill them with the mixture. Then bake for 40 minutes at 180°C, until the pumpkin is tender.

➎ Remove the pork belly from the refrigerator and scrape off the salt with a spatula. Pat the rind dry. Place it in the ovenproof marinating container in the grill at 160°C and cook over indirect heat until it reaches an internal temperature of 78°C. Then significantly increase the grill temperature and allow the rind to pop. Remove it, cut it into cubes, and glaze it with a little maple syrup in a pan.

➏ Cut the pumpkin and serve with the pork belly cubes.