Pork, celeriac, garlic from River Cottage Easy (page 264) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Rinshin on September 06, 2021

    Very simple pork roast with celeriac and pork flavor dominating. Used pork belly and added onion slices with celery root slices to balance the assertiveness of celery root. Nice char using very hot oven for 30 min, followed by low temperature for 3 hours in minimal braising liquid which produced tender pork. Not quite fork cut tender, but very moist meat texture. Served with last year’s green tomato pickle to counter the richness of pork. This was a good use of celery root as I hardly ever use this much in my cooking.

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