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Slow Cooked Belly with Creamed Corn
Slow Cooked Belly with Creamed Corn

While Mom puts her feet up and sips on that glass of wine you poured her (wink wink), get your slow cook on with our #JustDelicious super easy Pork Belly recipe.

Prep Time: 10 min
Cook Time: 3 hrs 30 min
Serves: 4

Ingredients:

 

1.5 kg

Eskort Pork Belly

10 ml

salt

5 ml

ground black pepper

5 ml

chilli flakes

5 ml

paprika

5 ml

ground coriander

10 ml

olive oil

30 g

butter

2 cans

corn kernels, drained

1

large onion, finely diced

1 clove

garlic, finely diced

150 ml

cream

small bunch

fresh coriander, chopped

Method:

  • Preheat oven to 160°C.

  • Mix together salt, pepper, chilli flakes, paprika and ground coriander with the olive oil to make a paste, set aside.

  • Using a very sharp knife (and working very carefully), slice evenly through the pork belly skin in parallel lines, do the same again in the opposite direction until the entire skin is scored.

  • Rub the paste into the whole pork belly, both sides.

  • Place on a baking tray, cover with foil and bake for 3 hours.

  • While the pork belly is cooking, heat the butter in a pan and add onion, garlic and 1 can of corn, fry gently for about 10 minutes over medium heat.

  • Add the cream and bring to a gentle simmer before covering and cooking for another 10 minutes. Remove from heat and allow to cool before placing in a blender and blending until smooth.

  • Return corn mixture to the pan and add the other tin of corn, simmer gently without the lid for another 6 - 7 minutes, or until the corn is thick and creamy.

  • Season with salt and pepper and stir in the coriander, turn off heat and cover to keep warm.

  • Remove pork belly from oven and take off foil.

 
Recipe Meal Types: - Roasts - Mother's Day Special - Lunch - Dinner - Entertaining
The following product can be used with this recipe:
Available at Eskort Butcheries

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