Mexican Style Pork Belly with a Citrus Cold Lentil Salad & Charred Baby Corn on the Husk

Mexican Style Pork Belly with a Citrus Cold Lentil Salad & Charred Baby Corn on the Husk

Created by Chef Julian Velasquez of El Estanco Restaurant, South Australia.

Note: recipe requires 8 hours to marinate and 6 hours slow cooking time


1 Day(s)



For 4 people

  • 1 Tin of pineapple in syrup
  • 1 tablespoon(s) Cinnamon
  • 1 pinch(es) Cloves
  • 1 tablespoon(s) Ground coriander
  • 1 tablespoon(s) Ground cumin
  • 2 Garlic cloves
  • 50 grams Anato paste
  • 50 grams Panela sugar
  • 1 Knob of ginger
  • 1 handful(s) Coriander roots
  • 1 pinch(es) Salt to taste
  • 1 Side of Berkshire pork belly
  • 500 grams Pui lentils
  • 50 grams Diced onion, carrot and celery
  • 1 liter(s) Vegetable stock
  • 1 cup(s) Diced tomatoes
  • 1 cup(s) Spring onion
  • 1 teaspoon(s) Garlic paste
  • 2 tablespoon(s) Cumin
  • 4 Baby corn husks
  • 1 Punnet Flowerdale Farm Finger Limes
  • 1 Pot Flowerdale Farm Microgreen Corriander

Adjust Quantity


  1. Marinaide: Combine pineapple and syrup, cinnamon, cloves, ground coriander, ground cumin, garlic cloves, anato paste, panela sugar, ginger and coriander roots in a food processor and blend to a paste. Add salt to taste.
  2. Pork Belly: Skin the pork belly leaving the fat on and score. Reserve the skin for crackling. Blanche the skin and cut into fine strips. Bake skin in an oven at 250 degrees until tender. Reserve skin for garnish. Pour the marinade over the pork belly and let stand in the fridge for 8 hours. Slow roast the pork belly on the marinade uncovered for 6 hours at a 80 degrees, making sure the top does not blacken too much from the sugars in the marinade. Once it is cooked set in the fridge and portion.
  3. Lentils: In a heavy base saucepan saute the onion, carrot and celery until glossy. Add the lentils and enough stock to cover the lentils by about an inch. Bring to the boil, add seasoning and cover. Reduce the heat to low and simmer for about 30 minutes.
  4. Sofrito: Heat some olive oil on a frying pan, add the spring onions and saute. Add the tomatoes, garlic paste, cumin and salt and cook until it forms a rough paste.
  5. To Serve: Pan fry the pork belly fat side down until black but not burnt. Char the baby corn on the husk. Place some of the lentil mix in the middle of the plate with pork belly portion on top. Add a spoonful of the sofrito, the charred baby corn and garnish with Flowerdale Farm Finger Lime, the pork crackling and Flowerdale Farm Microgreen Coriander.