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Pork belly with pear and celeriac mash

Prep: 20 mins
Cook: 25 mins
Pork belly with pear and celeriac mash
Pork belly is the ultimate indulgence and with this mash the flavours are amazing.
 

600g pork belly, skin scored

3 rosemary sprigs, leaves stripped

2 tsp coarse sea salt crystals

10 black peppercorns

335g 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

Fresh rosemary leaves, for garnish

Preheat the oven to 220°C / 425°F / Gas mark 7.

Take the pork out of the fridge, wash it and pat the skin dry.

Put the rosemary leaves, salt and pepper in a pestle and mortar and grind it down a bit.

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 minutes.

Reduce heat to 160°C / 325°F / Gas mark 3 and roast for 1½ hours more.

Turn the oven back up to 220°C / 425°F / Gas mark 7 and roast for 20-30 minutes to crisp the skin.

Leave to rest on a board for 10 minutes before carving.

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 minutes until just tender.

Add the pears and cook for 2 minutes further.

Drain well, then mash until smooth in a food processor.

Beat in the cream and butter.

Sprinkle the rosemary over the pork and serve with the mash and broccoli.

Serves
4

Preparation Time
20 minutes

Cooking Time
25 minutes

Main ingredients
Pork, Vegetables

Recipe Type
Dinner, Entertaining

Level of Difficulty
Easy

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