Braised Pork Belly with Cream of Corn Puree and Pork Jus

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Braised Pork Belly with Cream of Corn Puree and Pork Jus

Yield: 6-8 People


1 6lb slab of pork belly from your local butcher - special order/call in advance
3 heads of garlic - cut in half/skin on
1 bunch of thyme
1/2 cup white wine
1 white onion - cut into quarters/skin on

1/4 cup white wine
1/2 cup chicken stock

Corn Puree:

4 cobs of corn - shucked and steamed for 8 minutes
1/2 white onion - julienne
4 garlic cloves - rough chop
1/2 cup white wine
11/2 cup vegetable stock (corn stock if you can make it)
1 cup 35% cream


Preheat oven to 350 degrees Fahrenheit.

Start by scoring the skin of the pork belly with a sharp knife. You can see references online if you look up “how to score pork belly”. Once the skin is scored season heavily with salt and vegetable oil, massage in to skin.

On a tray add the garlic with the insides facing up. Add the quartered onions and very rustically spread thyme over top. Add the white wine to the tray and place the pork belly over top all the cut vegetables. The vegetables are acting as a bed for the belly so keep them close together. Place a sheet of tin foil over top the pork belly and loosely cover. Place in the oven for 1.5 hours, remove when timer is finished. Lower the temperature to 320 degrees Fahrenheit, and cook for another 1.5 hrs.

When the second timer is finished remove tray from oven. Carefully remove the pork belly from tray and set aside to cool. Keep all remain vegetables in the tray, this will become are jus.

To finish preheat the oven to 425 degrees Fahrenheit. Cut the pork belly once cool, slicing into portion sizes using a sharp knife. Place the pieces on a baking tray lined with parchment paper and place in the oven until heated through 5-8 minutes. Plate straight away.

Pork Jus:

To make the jus, strain out the reaming fat from the roasting tray saving the vegetables that remain. Place tray over top stove top and heat to medium heat. When the vegetables start to sizzle deglaze the tray with wine. Scrap any caramelization off the baking tray using a whisk. When the wine has almost reduced completely add the chicken stock and whisk. Cook for another 3-4 minutes. Remove tray from heat and strain through a fine mesh strainer. Make sure to extract as much juice from the vegetables by pushing liberally on them while in the strainer. Discard remain vegetables and place reserved liquid into a small pan or pot. Place over medium heat and reduce until the liquid resembles and sauce. Season with salt to taste.

Cream Corn Puree:

Start by steaming the corn cobs for 8 minutes. Remove the kernels of the cob with a knife and put aside. In a medium sized pot add a touch of vegetable oil and heat over medium. When oil is hot add onions and garlic. Sauté for 5 minutes or until the onions are translucent. Deglaze with white wine and reduce till almost evaporated. Add corn and stock. Bring to a boil and reduce to a simmer. Cook for 15 minutes or until there is very little liquid left in the pot. Remove from heat and place mixture in a blender. Blend until smooth adding cream half way through the blending process. Season with salt to taste and serve.