Slow Roasted Pork Belly with Celeriac and Potato Mash & Cobnut Gremolata

Slow Roasted Pork Belly by you.

I am feeling happily autumnal it has started to get cold and so I am happy to have the oven on for a few hours in the evening.

Pork Belly it seems to have become a national obsession and in our house LBF claims at least once a week that  we haven’t had pork belly for ages , luckily usually have the dated photographic evidence to the contrary but it being summer the last time it was at my mums on the BBQ a few months ago.

Its officially autumn now though with the launch of Autumnwatch and that means delicious slow roasted pork belly . After a little trip to the butchers and Nick was bag with an almost 1kg piece with the ribs still attached.
Slow Roast Pork Belly & Gravy

4 cloves of garlic skin on
Few woody springs of rosemary
2 medium onions
100ml of cider

  1. Score the pork belly rub with salt
  2. Place rosemary sprigs , garlic into the bottom of the Into the oven at 150degC for about 2 hours
  3. Remove the meat from the roasting dish
  4. Degalze the roasting dish with the cider , then strain through a seive to remove the rosemary and garlic cloves
  5. Thicken the sauce with 1 tsp of cornflour and season to taste

Some lovely seasonal ingredients to accompany the pork just appearing in markets now  ,celeriac the ugly vegetables combined with potatoes makes a delicious mash or dauphinoise.

Celariac and Potato Mash
I love celeriac but you do need to add potatoe to make dense mash

  1. Equal amounts of potato and celeariac
  2. Simmered til soft
  3. Mash together , add butter a dash of milk
  4. Season with Salt and Pepper

Kentish Cobnuts by you.

For super-seasonal ingredients I picked up a bag of cobnuts,a cultivated variety of hazelnut, , sometimes known as filberts, have been grown in gardens and orchards since at least the 16th century. Unique among nuts for  being sold and eaten fresh & green during September and October . Cobnuts taste creamy and sweet, I ate half the bag green the other half  I let dry out once toasted though they become even more sublime nutty, perfect with cheese or sweet desserts .

I decided to make a Gremolata with the cobuts traditionally a gremolata is  a mix of parlsey  lemon , and salt , perfect to add a light taste to a heavy stew or in this case fatty  pork and gravy . It added a lovely sour crunchy note to the dish.
Cobnuts by you.

Parsley , Lemon and Cobnuts
50g of cobnuts
4 tbsp of  finely chopped parsley
zest and juice of a lemon.

  1. Toast the cobnuts until browned
  2. Crush in a mortar & pestle
  3. Mix with lemon juice, zest and parsley

Pork Belly with Celeriac & Potato Mash , Cobnut Gremolata by you.

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This entry was posted in Autumn, Meals, Pork. Bookmark the permalink.

3 Responses to Slow Roasted Pork Belly with Celeriac and Potato Mash & Cobnut Gremolata

  1. Margaret says:

    When I looked at this, I thought you are a girl after my own heart. You just can’t beat a piece of slow cooked belly pork.
    I love the cobnuts, but unfortunately, it means cold weather is on the way!

  2. Great write-up, I’m normal visitor of one’s website, maintain up the nice operate, and It’s going to be a regular visitor for a lengthy time.

  3. James Gargette says:

    I’m going to try this recipe tomorrow, thanks, though I am a little concerned about the fact that you have an entire nation residing under your roof. : )

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