Slow-roast pork belly with celeriac & pear mash
Contains pork – recipe is for non-Muslims only
Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence
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Prep:20 mins
Cook:2 hrs 30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 901
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fat 68g
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saturates 28g
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carbs 18g
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sugars 10g
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fibre 8g
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protein 54g
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salt 3.4g
Ingredients
- 1½ kg pork belly, skin scored
- 3 rosemary sprigs, leaves stripped
- 2 tsp coarse sea salt crystals
- 10 black peppercorn
- purple sprouting broccoli, steamed, to serve
- 750g celeriac, cubed
- 1 large potato, cubed
- 2 ripe pear, peeled and cubed
- 3 tbsp double cream
- large knob of butter
Method
Heat oven to 220C/200C fan/gas 7. Take the pork out of the fridge and pat the skin dry. Put the rosemary leaves, salt and pepper in a mini chopper and grind together (or do this with a mortar and pestle). Rub the rosemary salt all over the pork, making sure it gets into the cuts in the skin. Sit the pork in a large roasting tin, ideally on a rack, and roast for 30 mins.
Reduce heat to 170C/150 fan/gas 3 and roast for 1½ hrs more. Turn oven back up to 220C/200C fan/gas 7 and roast for 20-30 mins to crisp. Leave to rest on a board for 10 mins before carving.
When the pork is nearly ready to come out, put the celeriac and potato in a large pan of water, bring to the boil and cook for 10 mins until just tender. Add the pears and cook for 2 mins more. Drain well, then mash until smooth – a mouli or potato ricer does this job best. Beat in a splash of cream and some butter, and serve with the pork and broccoli.
