Slow-cooked celeriac with pork & orange

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Barney Desmazery

5 ratings

Recipe by Barney Desmazery

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1. Preheat the oven to fan 120C/conventional 140C/gas 1. Cut each leek into about five pieces, chop the carrots into pieces the same size as the leeks. Heat a large, lidded, flameproof casserole dish on the hob until it's very hot. Add 2 tbsp of the olive oil, then carefully tip the pork into the casserole and leave it for a couple of minutes to brown. Stir once, then leave for another couple of minutes. Using a slotted spoon, transfer the meat to a plate. Pour the rest of the oil into the dish, tip in the leeks, carrots and celeriac and fry for 3-4 minutes, stirring, until they start to brown. Add the garlic and fry for a minute more.
2. Stir the pork and any juices into the vegetables, then pour in the wine, stock, orange juice and soy sauce. Throw in the rosemary and orange zest, season with salt and pepper, give it a stir, then bring everything to the boil.
3. Cover the dish, transfer it to the oven and cook for 2 hours, stirring after an hour. Cook until the pork is very tender and the leeks fall apart when prodded with a spoon. (It can now be left to cool and then frozen for up to 1 month.) Leave to stand for at least 10 minutes, then spoon into bowls. Serve with crusty bread to soak up all those juices.

306 kcalories, protein 34g, carbohydrate 9g, fat 13 g, saturated fat 3g, fibre 7g, salt 1.6 g

Latest comments and suggestions

• Paul

  09 December 2007

  Paul commented on this recipe

  Tried this a number of times. Very good, very wintery. Serve with mash and a decent pint of bitter.

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• Paul

  09 December 2007

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• Belkey

  13 February 2008

  Belkey rated and commented on this recipe

  

  Really disappointing, not nearly enough depth of flavour

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• catepices

  30 October 2008

  catepices rated and commented on this recipe

  

  I've already made twice. The combination of flavours works really well and although it's a bit long to prepare, the result is really worth the trouble. It freezes really well too.

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• miss.moss

  18 January 2009

  miss.moss rated and commented on this recipe

  

  Very good with the additional of a bit of paprika. Made with less pork (525 gr), & 1 medium celeriac, and reduced the orange, but left all other proportions & cooking times the same. Was yummy!

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• Rachel f

  23 October 2009

  Rachel f rated and commented on this recipe

  

  I too reduced the amounts of orange and wine. I used pork steaks as I was only cooking for two. It was a lovely mid-week meal.

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Ingredients

• 3 leeks , trimmed and washed
• 2 carrots , peeled
• 3 tbsp olive oil
• 900g boneless pork , cut into large stewing pieces (shoulder is an ideal cut to use)
• 2 small or 1 large celeriac (about 1kg/2lb 4oz), peeled and diced into large chunks
• 2 garlic cloves , chopped
• 200ml dry white wine
• 200ml chicken stock
• juice and zest of 1 orange (remove the orange zest with a potato peeler)
• 2 tsp soy sauce
• large sprig of rosemary
• crusty bread , to serve

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Serves 6

Preparation and cooking times

Ingredients

• 3 leeks , trimmed and washed
• 2 carrots , peeled
• 3 tbsp olive oil
• 900g boneless pork , cut into large stewing pieces (shoulder is an ideal cut to use)
• 2 small or 1 large celeriac (about 1kg/2lb 4oz), peeled and diced into large chunks
• 2 garlic cloves , chopped
• 200ml dry white wine
• 200ml chicken stock
• juice and zest of 1 orange (remove the orange zest with a potato peeler)
• 2 tsp soy sauce
• large sprig of rosemary
• crusty bread , to serve

306 kcalories, protein 34g, carbohydrate 9g, fat 13 g, saturated fat 3g, fibre 7g, salt 1.6 g

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