Pork belly with pear and celeriac mash
Prep:
20 mins
Cook:
25 mins
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
