Recipe Ideas

Roast Belly of Pork, Galette Potato 
with Red Onion Jam and Creamed Celeriac

Ingredients:

Pork

• 8 oz roast pork belly
• ½  pint vegetable stock
• 1 carrot chopped
• 1 onion chopped
• 1 sprig thyme
• 6 oz celeriac
• ½ pint double cream
• pinch of salt

 Jam 

• 4 large sliced red onions
• ¼  pint red wine
• 4 tbs balsamic vinegar
• 12 brown sugar cubes

Galette

• 6 large potatoes (grated)
• ½ pint double cream
• 1 sprig rosemary
• 1 tsp. garlic puree

Sear belly of pork in frying pan (no oil) until golden brown, add chopped carrots and onions, vegetable stock and cover with foil.  

Place in oven at 170^o for 45 mins.

In a small saucepan add cream, rosemary, garlic and salt and warm together. 

Bring to boil and take off heat. 

Strain liquid and set aside ready to go over potatoes.  

Grate potatoes with course side of grater and place in ovenware dish.

Pour over the warm cream mixture, mix well together in dish.  

Place in oven 170^o for 35 mins.

Slice red onions finely for the jam and add to small saucepan with red wine, brown sugar and balsamic vinegar.  

Leave on simmering heat till all liquid has evaporated (approx. 15 mins.).  

Keep in warm area. 

Add diced celeriac to small pot and cover with double cream.  

Add a little seasoning, cook on a slow gas till celeriac is soft (approx. 20 mins). 

Once cooked, strain remaining liquid off and puree in food blender for approx. 1 min.  (Keep in warm area)

Remove belly of pork, leave to rest for approximately 3 mins.  

Take potatoes from oven with a metal cutter or mould and place on plate

Slice pork belly and place on top of potatoes, top with red onion jam, garnish with sprig of thyme and swirl plate with celeriac puree.