Slow-Roast Pork Belly with Celeriac Apple Puree and Roasted Apples

Serves 4.

• Prep time: 30min
• Cook time: 2h 50min
• Total time: 3h 20min
• Difficulty: Intermediate

Pork belly that melts in your mouth, served with a refreshing puree and sweet roasted apples. Is it possible to improve on comfort food?

For the Pork belly.

Ingredients:

• 1kg pork belly, skin scored
• 1 tablespoon coarse sea salt
• 1 teaspoon fennel seeds
• 1 tablespoon olive oil
• a squeeze of lemon juice

Directions:

Preheat the oven to 200 degrees Celsius. Remove the pork from the refrigerator and pat the skin dry. Apply olive oil to the skin lightly. Using a mortar and pestle, crush the salt and fennel seeds together, then rub the mixture all over the pork, making sure it gets into the skin cuts. Place the pork in a large roasting pan and roast for 20 minutes to begin the crackling process. After that, squeeze some lemon juice over the skin and turn the heat down to 160°C. Roast for another 1 1/2 hours, basting the meat with the pan juices every now and then. Return the oven to 200°C for another 20 minutes to crisp up. Allow to rest for 15 minutes on a board before carving.

For the Celeriac apple puree.

Ingredients:

500g peeled and diced celeriac root (about 1 large)
2 medium cooking apples, peeled, cored and diced
3 thyme sprigs
1 teaspoon salt
2 tablespoons butter
3 tablespoons heavy cream

Directions:

In a large saucepan, combine the celeriac, apple, and thyme. Bring to a boil, cover with water, and season with salt. Reduce the heat to low and continue to cook for 15-20 minutes, or until the celeriac is tender. Remove the thyme sprigs and drain the liquid, reserving some of it. Using an immersion blender, puree the celeriac and apples, then add cooking liquid by the tablespoon to achieve the desired consistency. Return the saucepan to a low heat, add the butter and heavy cream, and cook for 1 minute more. If necessary, adjust the seasoning, remove from heat, cover, and keep warm.

For the Roasted apples.

Ingredients:

• 2 medium apples, cut into chunks
• 2 medium purple onions, peeled and cut into chunks
• 1/2 teaspoon salt
• freshly ground pepper
• 1/4 teaspoon fennel seeds
• 5 thyme sprigs
• 2 tablespoons olive oil

Directions:

Place the apples, onions, and thyme sprigs in a baking dish. Season with salt and pepper, then toss with fennel seeds and olive oil. As soon as the pork belly is done, place it in the oven. Roast the apples for 20 minutes at 190°C, or until tender.

---

Commentary.

Pork belly is a hero when it comes to a mouthwatering and delectable roast. It’s fantastic. Despite being a relatively inexpensive cut of meat, if given enough love, warmth, care, and time, it will transform into the most succulent melt-in-your-mouth roast you can imagine. The combination of celeriac and apples complements the roasted pork belly perfectly. The flavors complement each other beautifully and add a lovely freshness to the meal.

Thank you!