Braised Pork Belly with Roasted Celeriac

Preparation Instructions

Ingredients For the pork 500g belly pork 2 tbsp vegetable oil ½ tsp ground five spice mix 300ml apple juice 300ml pork stock 1 large cinnamon stick, broken 2 star anise, broken ½ tsp fennel seeds 2 bay leaves

For the celeriac ½ small celeriac, peeled and cut into 3cm cubes Oil for roasting

For the carrots 85g chantenay carrots ¼ tsp sugar Small cube of butter Pinch of cumin seeds 2 tbsp water

For the sauce 100ml white wine 50ml Masala wine 1½ tsp maple syrup 1 tsp arrowroot let down with 1tbsp of cold water Micro coriander to garnish

Method 1. Rub the pork belly with 1 tbsp oil and the five spice mix. 2. Steaming: Place the pork belly in a solid steam container along with the apple juice, pork stock, cinnamon, star anise, fennel seeds, and bay leaves. Cook in the Miele Steam Oven at 100ºC for 1 hour. Oven: Preheat the oven on Fan Plus 120°C. Place the pork belly into an oven proof dish. Bring the apple juice, pork stock, cinnamon stick, star anise, fennel seeds, and bay leaves to the boil. Pour over the belly pork and cover with tin foil. Place into the preheated oven and cook for 1 hour. 3. When the pork belly is cooked, remove from the oven and allow to cool. Cover with a piece of greaseproof paper and place a heavy weight on top of the pork to press, the heavier the weight the better the result. Place in the fridge overnight. 4. Next day remove the pork belly from the fridge and lift it out of the liquor and onto a plate. Put the cooking liquor into a saucepan and simmer to reduce by half. 5. Parboil or steam the celeriac cubes for 12 minutes. When finished, remove, drain and leave to cool. 6. When the cooking liquor has reduced by half, start to reduce down the wine and Masala in a small separate sauce pan until it is syrupy. Add to the pork cooking liquor along with the maple syrup and continue to simmer. Keep the small saucepan to one side and use for the carrots. 7. Preheat the oven to Fan, 200°C with one baking tray in the oven, and a drizzle of oil for roasting the celeriac. 8. Place the par steamed celeriac on the preheated tray and coat evenly with the hot oil. Roast at 200°C for 5 minutes. Then add the pork belly, skin side down on the baking tray. Stir the celeriac. Roast for a further 15 minutes. 9. For the carrots, when there is 10 minutes remaining on the cooking time add the carrots, sugar, a small cube of butter, cumin and water to the small saucepan and place on the hob. Cover and leave on a medium/low heat to simmer gently. 10. When the cooking liquor has been reduced, to taste, stir through the arrowroot until preferred consistency. 11. When the pork has finished cooking remove from the oven. Drizzle a tablespoon of the sauce over the pork belly and leave to relax and absorb the juices for 30 seconds before serving. 12 Place the pork onto a preheated plate and arrange the carrots and celeriac around the pork. Drizzle with the sauce and garnish with the coriander.

Serves 2