Name: Slow-roast pork belly with celeriac & pear mash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: British
Ingredients: 1 ½kg pork belly skin scored; 3 rosemary sprigs, leaves stripped; 2 tsp coarse sea salt crystals; 10 black peppercorns; purple sprouting broccoli steamed, to serve; 750g celeriac cubed; 1 large potato cubed; 2 ripe pears peeled and cubed; 3 tbsp double cream; large knob of butter

Slow-roast pork belly with celeriac & pear mash

1 ½kg pork belly
skin scored
3 rosemary
sprigs, leaves stripped
2 tsp coarse sea salt
crystals
10 black peppercorns
purple sprouting 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

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.