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.


Preparation Time
20 minutes

Cooking Time
25 minutes

Main ingredients
Pork, Vegetables

Recipe Type
Dinner, Entertaining

Level of Difficulty

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