Slow Cooked Pork Belly Recipe with Creamed Corn

Low and slow pork belly with jalapeño creamed corn

  • serves 6
  • Easy

This recipe for low and slow pork belly with jalapeño creamed corn is really easy to make but packs in a lot of flavour


*This recipe is gluten free according to industry standards



  • sea salt 2 tsp
  • ground black pepper 1 tsp
  • mild chilli powder 1 tsp
  • smoked paprika 1 tsp
  • ground coriander 1 tsp
  • groundnut oil 2 tbsp
  • pork belly 1.5kg, skin well scored (not rolled)
  • baby leaf greens 400g
  • 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


  • 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.

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Nutritional Information

  • Kcals 737
  • Fat 56.9g
  • Saturates 23.5g
  • Carbs 8.3g
  • Sugars 4.4g
  • Fibre 5g
  • Protein 45.5g
  • Salt 2.4g