Braised Pork Belly and Celeriac Mash - Recipe by Nico Stanitzok
Ingredients
1 small onion, sliced
200 g pork belly (boneless)
1/4 tsp ground cinnamon
1/2 tsp ground coriander
1 tsp ground cumin
1 garlic clove, ?nely chopped or crushed 250mL
1 cup meat stock
Salt and pepper
Celeriac mash:
250 g celeriac, peeled and diced
4 tsp butter
60 g cream
Freshly grated nutmeg
Salt and pepper
Method
Preheat the oven to 180 C.
Place the onion in a 20 cm square baking dish. Using a knife, score ?ve or six incisions in the skin of the pork belly. Lay it skin-side down on the onion and season with salt and pepper. Transfer to the centre of the oven and bake for 15 minutes.
Stir the cinnamon, coriander, cumin and garlic into the meat stock. Turn the pork belly so the skin is facing up and pour over the stock.
Cook in the oven for a further 45 minutes, using a ladle to occasionally spoon some of the juices over the meat. Increase the oven temperature to 225 C for the ?nal 15 minutes.
Cover the celeriac with water in a saucepan, season with salt and cook for 20 minutes until soft, then drain.
Heat the butter and cream in a small pan and add a pinch of nutmeg. Add the celeriac, warm brie?y and process with a hand blender to make a creamy purée. Season to taste.
Serve the purée on two plates. Remove the pork belly from the oven, cut crossways into eight thin slices and arrange these alongside the celeriac mash. Season the juices to taste with salt and pepper to serve.
