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137 Bell Street, Ivanhoe, VIC 3079, Australia

Tel: 03 9459 5767 | Email: info@city-larder.com

©2019 by City Larder. Designed by Crackling Media

    Pork Belly with Spiced Com Puree and Sweet Potato Wedges

    Created by Robbie Bell

    Chef Owner of City Larder



    Ingredients

    • City Larder Pork Belly 2


    CORN PURÉE

    • Corn cobs 4 large

    • Onions 2, finely chopped

    • Garlic 1 clove, crushed

    • Butter 25g

    • Double cream 150ml

    • Fresh jalepeños 1 deseeded and chopped, 2 if you like it a little spicier

    • Coriander a small bunch, chopped


    SWEET POTATO WEDGES

    • Large sweet potatoes 2

    • Smoked paprika 1 tbsp

    • Olive oil 2 tbsp


    Method

    CORN PUREE

    1. 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.

    2. 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.

    SWEET POTATO WEDGES

    1. Cut the potatoes into wedges, place in a mixing bowl, add the rest of the ingredients and toss. Place everything on a baking tray and bake at 160C for 30 minutes.


    TO SERVE

    1. Cook pork belly as shown on packaging.

    2. Serve pork belly on a plate with all other components.