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

Home
Recipes
Slow-roast pork belly with celeriac & pear mash

Slow-roast pork belly with celeriac & pear mash

Silvana Franco

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 2 hrs and 30 mins

A star rating of 4.7 out of 5.9 ratingsRate

loading...

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

Freezable (Freeze mash only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Gratin of carrots & root vegetables

A star rating of 4.7 out of 5.29 ratings

Tart tatin with brandy cream

A star rating of 4.5 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

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.

Recipe from Good Food magazine, March 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now