Gratin of carrots & root vegetables
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
Slow-roast pork belly with celeriac & pear mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 ½kg pork bellyskin scored
- 3 rosemarysprigs, leaves stripped
- 2 tsp coarse sea saltcrystals
- 10 black peppercorns
- purple sprouting broccolisteamed, to serve
For the mash
- 750g celeriaccubed
- 1 large potatocubed
- 2 ripe pearspeeled and cubed
- 3 tbsp double cream
- large knob of butter
Nutrition: per serving
- kcal901
- fat68g
- saturates28g
- carbs18g
- sugars10g
- fibre8g
- protein54g
- salt3.4g
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.
