Slow-Roast Pork Belly with Celeriac & Pear Mash
Recipe GLPR02802268fb7023
A restaurant-quality dish featuring tender, slow-roasted pork belly with crackling skin, served alongside a silky mash of celeriac, potato, and pear. The herbed crust develops over a gentle roast, then finishes with a high-heat blast for crispy skin. The mash offers a subtle sweetness from the pears, balanced with earthy celeriac. Served with steamed purple sprouting broccoli.
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Ingredients
1½ kg pork belly, skin scored
3 fresh rosemary sprigs, leaves stripped
2 tsp coarse sea salt
10 black peppercorns
750 g celeriac, cut into cubes
1 large potato, cut into cubes
2 ripe pears, peeled and cubed
3 tbsp double cream
1 large knob of butter
Purple sprouting broccoli, steamed, to serve
Directions
Remove the pork belly from the refrigerator and pat the skin completely dry with paper towels. Preheat the oven to 220°C (200°C fan/gas 7). In a mini chopper or mortar and pestle, grind together the rosemary leaves, coarse sea salt, and black peppercorns until well combined. Rub this aromatic mixture all over the pork, pressing it firmly into the scored cuts in the skin. Place the pork on a large roasting tin, ideally on a roasting rack, and transfer to the preheated oven. Roast for 30 minutes.
Reduce the oven temperature to 170°C (150°C fan/gas 3) and continue roasting the pork for 1½ hours, allowing it to cook gently and become tender. Once the time has elapsed, increase the oven temperature back to 220°C (200°C fan/gas 7) and roast for a further 20–30 minutes to achieve a crackly, golden skin. Remove the pork from the oven and place it on a carving board to rest for 10 minutes before slicing.
While the pork nears the end of its cooking time, place the cubed celeriac and potato in a large saucepan of water, bring to a boil, and simmer for 10 minutes until tender. Add the cubed pears and cook for 2 minutes more. Drain the vegetables and fruit thoroughly. Transfer to a bowl or return to the pan and mash until smooth, using a mouli mill or potato ricer for the finest texture. Beat in a splash of the double cream and a generous knob of butter until the mash is light and creamy. Serve alongside the carved pork and steamed purple sprouting broccoli.
