SLOW-ROAST PORK BELLY WITH CELERIAC & PEAR MASH

Slow-roast pork belly with celeriac & pear mash image

Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence

Provided by Silvana Franco

Time 2h50m

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 901 calories, Fat 68 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 54 grams protein, Sodium 3.4 milligram of sodium