Tuesday 27 May 2014

Crispy Skin Pork Belly on Celeriac Mash

I think pork belly is one of the best things you can cook in a caravan oven. The traditional gas oven gets so hot at the top that it produces the crispiest skin on the juiciest meat. It is easy and so delicious!


Pork belly - get the butcher to cut it into individual portions
Celeriac, peeled and chopped into chunks
Potatoes, peeled and chopped into chunks
Carrots, peeled and sliced lengthways, a bit like chips.
Baby sweetcorns
Cider - I prefer dry and vintage if possible


1. Turn the oven on to gas 6.
2. Chop shallots and carrot and place in the bottom of a baking tray, cover the veg with water.
3. Place the pork on top of the veg and then massage into the skin some oil and salt.
4. Shove it in the oven on the top shelf for about an hour but keep checking it. When its done pour the juices into a pan then put the pork back in the oven, place on bottom shelf then turn the oven off.
5. Now boil the celeriac and potatoes together.
6. Pour a bottle of cider, less a swig for chef, into the pork juice pan and get boiling to reduce.
7. In a shallow pan put a knob of butter, a glass of water, a pinch of salt and a sprinkling of sugar. Gently simmer the carrots for 5 minutes then add the sweetcorn for another 5 minutes, finally adding the asparagus for the last 5 minutes. All the liquid should disappear and you're left with juicy, shiny and sweet veggies.
8. When the sauce has reduced down take off the heat and add a knob of butter, whisk through.
9. Mash the celeriac and spuds together with more butter and salt and pepper.
10. Serve. Yum!

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