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.

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