Low and Slow Pork Belly with Jalapeño Creamed Corn

Method

1. 1The Pork: 1.5kg skin-on pork belly (unrolled). Rub flesh with salt, pepper, 1 tsp mild chilli powder, 1 tsp smoked paprika, and 1 tsp ground coriander and oil.
2. 2The Roast: 150°C water in tin, foil and roast for 3 hours.Then uncover, crank to 220°C for 20–30 mins until crackling pops. Rest.
3. 3The Corn: Sauté onions and minced garlic clove in butter. Add corn cobs and cream. Simmer 10 mins.
4. 4Finish: Blitz half the corn mixture, stir back in, and add 2–3 tbsp chopped pickled jalapeños.