Slow-roast pork belly with celeriac & pear mash

Slow-roast pork belly with celeriac & pear mash

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(5 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins


Serves 4
Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence

Nutrition and extra info

  • Freeze mash only

Nutrition per serving

  • kcalories901
  • fat68g
  • saturates28g
  • carbs18g
  • sugars10g
  • fibre8g
  • protein54g
  • salt3.4g
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  • 1½ kg pork belly, skin scored
  • 3 rosemary sprigs, leaves stripped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tsp coarse sea salt crystals
  • 10 black peppercorn
  • purple sprouting broccoli, steamed, to serve

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

For the mash

  • 750g celeriac, cubed



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 large potato, cubed



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 ripe pear, peeled and cubed



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 3 tbsp double cream
  • large knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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  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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Comments (7)

SammieL's picture

I made this last weekend for my boyfriends parents. Went down a storm. His dad said I was marriage material once he had eaten it. Ha ha! Needless to say my boyfriend keeps begging me to make again :-)

casafood74's picture
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Made this last night and it was gorgeous!
I halved everything as only two of us, served it with roast baby parsnips, spring greens and cauliflower as well as broccoli.
The only issue we had was that the puree was rather bland until we added LOTS of salt and pepper and some english mustard which really perked it up.
I also made a sauce /gravy by adding a chicken stock cube to the meat juices,some of the water that I had boiled the potatoes etc in and some pear cider (which I just fortuitously happened to find in my fridge!) and reduced right down. This was a lovely addition to the dish as I do prefer a sauce rather than a dry dish.
Fabulous dish- would make for a dinner party.

crazymothercooker's picture
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duvallj's picture
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I was worried this might be dry as there is no gravy with it but it was perfect and the mix of the pork belly with the sweet mash and greens was lovely. Very simple even for me and I'm not a brilliant cook.

scott-ross's picture

Fantastic recipe, but I had some left over white wine which I blend with approx 100 mls water and I added it to the tray and put the pork on a rack over it just was fab.

cocojo's picture
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I have made this twice as the first time I had so many requests for it to be made again!! Easy to make and delicious to eat!

broadhaven's picture

Wow, I can't believe I have waited 34 years of marriage to cook Pork Belly. Amazing recipe. Will be a firm favourite on Sunday lunch menus from now on.

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