Stuffed pumpkin with Asian pork belly

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

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

Wash the bulgur under running water until the water runs clear. Shake well. Chop the onion. Sauté the chopped onion until translucent, add the broth to the bulgur, bring to a boil, then let it simmer for 15 minutes. Place the sliced ​​chilies, blanched spinach, and diced feta in a bowl, and season well with the bulgur.

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

Remove the pork belly from the refrigerator and scrape off the salt with a spatula. Pat the rind dry. Place it in the heatproof marinade container on 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 puff up. Remove the pork belly, cut it into cubes, and glaze them with a little maple syrup in a pan.

➏ Cut the pumpkin in half and serve with the pork belly cube.