Slow-cooked celeriac with pork & orange

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• 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

  Paul rated this recipe

  

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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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• Kassia

  04 December 2009

  Kassia rated and commented on this recipe

  

  I don't think most of the comments do justice to this recipe. I made it for dinner for friends for the first time, and it is absolutely wonderful! I bought a small shoulder of pork for about £3.50 and it was more meat than the recipe states but I put it in anyway. I also added quite a bit more white wine during cooking, as the juice reduced more than I wanted, but apart from that kept the recipe as is. It's amazing that the zest and juice from a single orange could infuse that much flavour but it does. And it tasted infinitely better than it smells whist cooking (don't know why but it smelt a bit funny for a while). A perfect, easy one-pot supper to cook all through the winter and great for Christmassy entertaining, due to the orange flavour, if you fancy a change.

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• teapot

  16 April 2010

  teapot rated this recipe

  

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• RosieJ

  22 August 2010

  RosieJ rated and commented on this recipe

  

  Nice and easy. It made a tasty change and the family really enjoyed it.

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• samjlynch

  07 October 2010

  samjlynch rated and commented on this recipe

  

  Made this in the slow cooker but wasn't enough liquid for me so added half a pint of pork gravy to the mix. Still kept the flavour of the orange and rosemary. Will definitely be giving this another go.

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• evelyn-r

  01 October 2011

  evelyn-r rated and commented on this recipe

  

  Not keen on this. Mine was too runny and didn't look very attractive. It tasted a lot better than it looked, however, which saved it from a lower rating. I served it with pasta for a family dinner, but it would work better as something to have waiting in the oven if you were expecting to come in late on a cold winter night wanting something to eat our of a bowl sitting round the fire. I admit that is more in keeping with the picture and the "serve with crusty bread" idea, so perhaps my expectations were out of line.

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• Pookie

  10 October 2011

  Pookie commented on this recipe

  Couldn't get celeriac so used a head of celery instead. This dish is delicious! The meat was very tender and the sauce had a lovely flavour.

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• PoshPaws

  23 October 2011

  PoshPaws rated and commented on this recipe

  

  I made this at the beginning of the week. I liked it, but my husband and son didn't - largely because the flavour of orange overtook everything. I didn't object to that, but then we're all different. I cooked mine in the slow cooker, which worked fine. See http://jennyeatwellsrhubarbginger.blogspot.com/2011/10/slow-cooked-pork-with-celeriac-and.html for slow cooker version.

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• gjfeenan

  14 February 2012

  gjfeenan commented on this recipe

  This is a ballsy winter brew ... I chopped red and white onions and caramelised them, added the pork (which my butcher prepared for me) flung in a few slugs of white wine, reduced a couple of times ... add the orange juice. In the meanwhile, I saute'ed the leeks, carrots and celeraic and threw the whole lot into a slow cooker. Brewed it overnight ... wonderful!!! Try it this way

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• Amy

  14 October 2012

  Amy rated and commented on this recipe

  

  Lovely recipe. I bought pork shoulder steaks as they were a really good price and chopped them into chunks. I also forgot to add the garlic and rosemary and I omitted the orange zest and white wine, I just added more stock as I was cooking for little children and didn't want too strong a flavour. We had our dish as suggested with bread, I can recommend a co-operative grande rustic as it went lovely with the cooking juices. I will definitely make it for friends and add in all the ingredients I left out as it would make the dish a lot richer.

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• notquiteveggie

  15 November 2012

  notquiteveggie commented on this recipe

  This was very successful. I used just 500g pork (prepared by the butcher) and three-quarters or so of the veg and liquid. I also threw in quite a few mushrooms that needed using, half way through cooking. I wanted to make enough for four - two days worth for the two of us. Husband had his with crusty bread and I had new potatoes as better than bread for current weight-loss efforts.

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• notquiteveggie

  15 November 2012

  notquiteveggie rated this recipe

  

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http://www.bbcgoodfood.com/recipes/1595/

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 2½-3 hrs, including 2 hours in the oven

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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