SEPTEMBER

Low and slow pork belly
with jalapeño creamed corn
4½ HOURS | SERVES 6 | EASY
sea salt 2tsp
ground black pepper 1tsp
mild chilli powder 1tsp
smoked paprika 1tsp
ground coriander 1tsp
groundnut oil 2 tbsp
pork belly 1.5kg, skin well scored (not rolled)
baby leaf greens 400g
CREAMED CORN
corn cobs 4 large
onions 2, finely chopped
garlic 1 clove, crushed
butter 25g
double cream 150ml
pickled jalepeños 2-3 tbsp
from a jar, drained
and chopped
coriander a small bunch, chopped
• 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.
• 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.
• While the pork 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.
• 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 with the corn and greens.
PER SERVING 737 KCALS | FAT 56.9G | SATURATES 23.5G
CARBS 8.3G | SUGARS 4.4G | FIBRE 5G
PROTEIN 45.5G | SALT 2.4G
26 Omagazine.com September 2016