Slow-roast pork belly with celeriac & pear mash

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• Polly

  07 March 2012

  Polly commented on this recipe

  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. Polly

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• Cocojo

  03 May 2012

  Cocojo rated and commented on this recipe

  

  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!

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• Jacqueline

  25 May 2012

  Jacqueline commented on this recipe

  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.

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• JD Oxford

  14 October 2012

  JD Oxford rated and commented on this recipe

  

  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.

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• Crazy Mother Cooker

  19 October 2012

  Crazy Mother Cooker rated and commented on this recipe

  

  Fabulous!!

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• CarolineC

  25 January 2013

  CarolineC rated and commented on this recipe

  

  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.

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Ingredients

• 1½kg pork belly , skin scored
• 3 rosemary sprigs, leaves stripped
• 2 tsp coarse sea salt crystals
• 10 black peppercorns
• purple sprouting broccoli , steamed, to serve

FOR THE MASH

• 750g celeriac , cubed
• 1 large potato , cubed
• 2 ripe pears , peeled and cubed
• 3 tbsp double cream
• large knob of butter

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 2 hrs 30 mins

Freeze mash only

Ingredients

• 1½kg pork belly , skin scored
• 3 rosemary sprigs, leaves stripped
• 2 tsp coarse sea salt crystals
• 10 black peppercorns
• purple sprouting broccoli , steamed, to serve

FOR THE MASH

• 750g celeriac , cubed
• 1 large potato , cubed
• 2 ripe pears , peeled and cubed
• 3 tbsp double cream
• large knob of butter

PER SERVING

901 kcalories, protein 54g, carbohydrate 18g, fat 68 g, saturated fat 28g, fibre 8g, sugar 10g, salt 3.4 g

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