The BBC Good Food logo
Slow-roast pork belly with celeriac & pear mash

Slow-roast pork belly with celeriac & pear mash

A star rating of 5 out of 5.7 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze mash only)
Nutrition: per serving


  • 1 ½kg 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2012

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.7 ratings

Sponsored content