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Name: Slow-Roasted Pork Belly with Celeriac Mash
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 kg Pork belly Skin Scored; 3 Rosemary Springs Leaves Stripped; 10 Black pepper corns; 750 gram Celeriac Chopped; 2 Pears Cored & Chopped; 2 Tbsp olive oil; 2 Onions Sliced; 1 Tbsp Thyme leaves Roughly Chopped

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INGREDIENTS

1 1/2 kg Pork belly ; Skin Scored
3 Rosemary Springs ; Leaves Stripped
10 Black pepper corns
750 gram Celeriac ; Chopped
2 Pears ; Cored & Chopped
2 Tbsp olive oil
2 Onions ; Sliced
1 Tbsp Thyme leaves ; Roughly Chopped

INSTRUCTIONS

- Preheat the oven to 220

- Pat the skin dry with kitchen paper

- Place the rosemary leaves and pepper into a small blender or food processor and blitz until broken down together or use a pestle and mortar

- Rub the spice mix over the skin working it into the cuts. Place in a roasting tin and roast for 30 min

- Reduce oven temp to 170 and continue to cook for 1 1/2 hour. For the last 20 min of cooking, increase the oven temp back up to 220.

- When the pork is almost cooked, place the celeriac in a pan of water and bring to the boil, them simmer for 20 min, adding the chopped pears for the last 5 min, until the celeriac is tender. Mash until smooth.

-Meanwhile, heat the oil in a frying pan and cook the onion for 15-18 min until soft and starting to caramelize. Stir in the thyme leaves towards the end of cooking

- Let the pork rest for 10 min before carving into thick strips and serving with a big spoonful of mash and caramelized onions

NOTES

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Slow-Roasted Pork Belly with Celeriac Mash

1 1/2 kg Pork belly Skin Scored
3 Rosemary Springs Leaves Stripped
10 Black pepper corns
750 gram Celeriac Chopped
2 Pears Cored & Chopped
2 Tbsp olive oil
2 Onions Sliced
1 Tbsp Thyme leaves Roughly Chopped

- Preheat the oven to 220

- Pat the skin dry with kitchen paper

- Place the rosemary leaves and pepper into a small blender or food processor and blitz until broken down together or use a pestle and mortar

- Rub the spice mix over the skin working it into the cuts. Place in a roasting tin and roast for 30 min

- Reduce oven temp to 170 and continue to cook for 1 1/2 hour. For the last 20 min of cooking, increase the oven temp back up to  220.

-Meanwhile, heat the oil in a frying pan and cook the onion for 15-18 min until soft and starting to caramelize. Stir in the thyme leaves towards the end of cooking

- Let the pork rest for 10 min before carving into thick strips and serving with a big spoonful of mash and caramelized onions

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Nutrition

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Serving Size: 1 Serving (726g)
Recipe Makes: 4 Servings

Calories: 2154
Calories from Fat: 1816 (84%)

Amt Per Serving		% DV

	Total Fat 201.8g	269 %
	Saturated Fat 73.1g	365 %
	Monounsaturated Fat 94.2g
	Polyunsanturated Fat 21.9g
Cholesterol 270mg		83 %
Sodium 318.3mg		11 %
Potassium 1663.4mg		44 %
Total Carbohydrate 47.5g		14 %
	Dietary Fiber 11.7g	47 %
	Sugars, other 35.7g
Protein 40.7g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2154

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