Pork Cheeks With Celeriac PurÉe Recipes
SLOW-ROAST PORK BELLY WITH CELERIAC & PEAR MASH
Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence
Provided by Silvana Franco
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 10
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
PORK CHEEKS WITH CELERIAC PURÉE
Steps:
- Marinate the pork cheeks in the onions, carrots, garlic cloves, thyme, bay leaf, pepper corns, red wine and red wine vinegar. Leave it for 24 hours in the fridge. Then pull them out and let them drain. In a casserole, melt 100g of butter with a teaspoon of the olive oil. Fry the pork cheeks till they get a bit of colour on all sides, for about 3 minutes. Add the onions, carrots and herbs from the marinade - and fry these till they also get a bit of colour. Pour in the marinade. Bring it to the boil, and let it simmer gently for 50 minutes, until the meat is tender. While this is cooking, peel the celeriac, chop it into big cubes, and cook it in the milk, adding a little water to ensure it's covered, for about 20-3 minutes. Drain the liquid. Put it in a blender, until it is puréed. Just before serving it, mix in the cream and 250g of butter. Season. Add the veal stock to the marinade sauce and reduce it till it gets about as thick as cream. pass it through a fine seive. Serve the pork cheeks on the celeriac purée, and pour over the sauce. Serve with some steamed broccoli or mange-tout.
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