Stuffed pumpkin with Asian pork belly

➊ It is best to use a fireproof container. Cut the pork belly into 10x5 cm pieces. Put all the marinade ingredients in a pot and bring to the boil, then leave to cool.

➋ Then pat the pork belly dry on the rind and place it in the marinade. Make sure the fill level is 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. Place in the fridge overnight.

➌ Wash the bulgur under running water until the water is clear. Shake well. Chop the onion. Fry the chopped onion until translucent, add the bulgur and the stock, bring to the boil once, then leave to simmer for 15 minutes. Put the striped chilies, the blanched spinach and the diced feta in a bowl and season well with the bulgur.

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

➎ Take the pork belly out of the fridge and scrape off the salt with a spatula. Pat the rind dry. Place it in the fireproof marinating container in the grill at 160°C and cook over indirect heat until it reaches a core temperature of 78°C. Then increase the temperature in the grill significantly and let the rind pop. Take it out and cut into cubes and glaze in a pan with a little maple syrup.

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