Low and slow pork belly with jalapeño creamed corn
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp mild chilli powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 2 tbsp groundnut oil
- 1.5kg pork belly, skin well scored (not rolled)
- 400g baby leaf greens
- 4 large corn cobs
- 2 onions, finely chopped
- 1 clove garlic, crushed
- 25g butter
- 150ml double cream
- 2-3 tbsp from a jar pickled jalepeños, drained and chopped
- a small bunch coriander, chopped
Method
- STEP 1
Heat the oven to 150C/fan 130C/gas 2. Mix the salt, spices and oil and rub all over the pork belly meat and skin. Sit the pork on a rack in a roasting tin. Pour a mug of water into the bottom of the tin, cover the pork with foil and cook for 3 hours.
- STEP 2
Turn the oven up to 220C/fan 200C/gas 7, take off the foil and keep cooking for another 20-30 minutes or until the crackling has popped. Rest for 20 minutes before carving.
- STEP 3
While the pork belly is cooking, remove any husks from the cobs then stand the corn on its end and cut down with a knife to remove the kernels. Put the onions, garlic, butter and corn in a pan and cook over a low heat for 10 minutes.
- STEP 4
Add the cream with 100ml water, then bring to a gentle simmer before covering and cooking for 10 minutes. Use a stick blender to blitz about half of the corn in the pan. Add the jalepeños. Simmer gently without the lid for another 6-7 minutes, or until the corn is thick and creamy. Season well and stir in the coriander. Remove any woody stalks from the greens then steam until tender. Serve slices of the pork belly with the corn and greens.
