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

  • Prep:20 mins
    Cook:2 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 901
  • fat 68g
  • saturates 28g
  • carbs 18g
  • sugars 10g
  • fibre 8g
  • protein 54g
  • salt 3.4g


  • 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


  1. 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.

  2. 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.

  3. 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.

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