Slow-cooked celeriac with pork & orange

Slow-cooked celeriac with pork & orange

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(16 ratings)

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

More effort

Serves 6
A big-flavoured, slow-cook dish where the meat just falls apart. Cooks in a single pot

Nutrition and extra info

  • Freezable


  • kcal306
  • fat13g
  • saturates3g
  • carbs9g
  • sugars0g
  • fibre7g
  • protein34g
  • salt1.6g
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  • 3 leeks, trimmed and washed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 carrots, peeled



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 900g boneless pork, cut into large stewing pieces (shoulder is an ideal cut to use)



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 small or 1 large celeriac (about 1kg/2lb 4oz), peeled and diced into large chunks



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

  • 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)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • large sprig of rosemary



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

  • crusty bread, to serve


  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.

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Comments, questions and tips

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6th Aug, 2013
totally Devine. quick to put in one pot and the smell coming out the kitchen while it cooks-yummy :-)
15th Nov, 2012
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.
14th Oct, 2012
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.
14th Feb, 2012
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
poshpause's picture
23rd Oct, 2011
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 for slow cooker version.
10th Oct, 2011
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.
1st Oct, 2011
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.
7th Oct, 2010
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.
22nd Aug, 2010
Nice and easy. It made a tasty change and the family really enjoyed it.
4th Dec, 2009
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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