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Slow-roast pork belly with celeriac & pear mash

Slow-roast pork belly with celeriac & pear mash

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  • 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
NutrientUnit
kcal901
fat68g
saturates28g
carbs18g
sugars10g
fibre8g
protein54g
salt3.4g
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Ingredients

For the mash

Method

  • 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.

Goes well with

Recipe from Good Food magazine, March 2012

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A star rating of 5 out of 5.6 ratings
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