Slow-roast pork belly with celeriac & pear mash

 

Ingredients

• 1½ kg 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

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.
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.
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.

Source:

http://www.bbcgoodfood.com/recipes/1974637/slowroast-pork-belly-with-celeriac-and-pear-mash