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Slow Cooked & Smoked Pork Belly with Crushed Sweet Potatoes & Sweet Corn Salsa


Slow Cooked & Smoked Pork Belly with Crushed Sweet Potatoes and Sweetcorn Salsa

Course Main Course
Cuisine American


  • 2.4 kg pork belly skin on and bone in
  • Sea salt & freshly ground black pepper

Crushed Sweet Potatoes

  • 1 kg sweet potatoes
  • 100 g butter
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ¼ cup brown sugar
  • Sea salt & freshly ground black pepper

Roasted Sweet Corn and Pepper Salsa

  • 4 sweet corn
  • 1 red pepper
  • ½ onion
  • 1 clove garlic
  • 10 g ginger
  • 1 red chilli
  • 2 tomatoes blanched, peeled and deseeded
  • 10 g coriander roughly chopped
  • Juice of 1 lemon
  • 100 ml extra virgin olive oil
  • Salt & pepper


  • Score the skin of the belly with a sharp knife. Season liberally with salt and pepper. Place it in a Smokey Mountain Cooker for aprox 1 hour at between 150ºc – 170ºC. remove from the smoker and then finish over indirect coals in Weber for about 1 ½ hours, turning it frequently. The belly is ready when the skin is very crisp and clear juices run from it when a skewer is inserted. The meat should also start coming loose from the bone.

Sweet Potatoes

  • Peel and roughly chop the sweet potatoes. Place them in a roasting tray and add the rest of the ingredients. Cook in a hot oven until caramelised, stirring around every now and then.

Sweet Corn Salsa

  • Blanche the sweet corn in boiling water and then put it on the grill and blacken it a little. Finely dice the onions, garlic and ginger. Chop the chillies and add it to the onions. Add the lemon juice and allow to macerate for 10 min. Dice the tomatoes and add to the salsa base. Grill, skin and deseed the peppers. Cut the peppers into a large dice and add to the salsa. Shuck the corn and add the kernels.
  • Add the roughly chopped coriander & olive oil and season to taste.
Keyword Grill

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