Crispy Pork Belly with Celeriac & Apple Remoulade and Celeriac & Apple Purees

This recipe was provided by the Head Chef at The Moody Boar Restaurant in County Armagh.

Difficulty easy
Preparation Time 2 hours
Cooking Time 8 hours
Servings 8
Main Ingredients
  • 1/2 Pinkertons pork belly, skin left on
  • 1 large black pudding sausage, thinly sliced
  • 250g breadcrumbs (to pane)
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 570ml Carsons Crisp Cider
  • Dash oil
  • 1 knob of butter
  • Salt

Main Instructions
  1. Preheat the oven to 100°C/gas mark ¼
  2. Roughly, chop the onions, celery & carrots, place in a deep tray. Arrange the pork on top, add cider.
  3. Cover with parchment, tightly wrap with tin foil. Cook for 8 hours until soft.
  4. Remove from the oven & drain excess juice into a jug, store in the fridge.
  5. Peel the skin off the warm pork belly & discard. Line tray (same size as the cooked belly) with cling film.
  6. Carefully slice belly (it’ll look like slices of streaky bacon), press them into the tray.
  7. Place a layer of sliced pudding onto the pork, repeat the process again until finished.
  8. Cover with cling film, press with a sturdy weight & refrigerate overnight.
  9. Remove pork & cut into 8 equally-sized portions, coat with the breadcrumbs.
  10. Keep in fridge until required.
  11. (2nd instructions)
  12. Cut celeriac into julienne (very thin strips).
  13. In a pan on a low-medium heat, lightly cook the onions in butter, add garlic & thyme.
  14. Remove pork juice from fridge & remove fat from top - you will be left with a clear jelly.
  15. Add jelly & cream to the onions.
  16. Cook until reduced by half then add the celeriac & cook, stirring occasionally, until tender.
  17. Remove from the heat, stir in mustard.
  18. Now grate in the apple & mix.
  19. (3rd instructions)
  20. Place in a pan along with the sugar & cider, cook slowly until the apples are soft and there is no liquid left.
  21. Blend until smooth.
  22. (4th instructions)
  23. Place all of the ingredients in the stock and bring to a gentle boil.
  24. Cook for 10-15 minutes until soft & tender, strain & blend with cream & lemon juice until smooth.
  25. Pass through a fine strainer & season.
  26. Pan-fry the pork in a little oil until golden brown on all sides.
  27. Warm the celeriac remoulade and place in the centre of the plate.
  28. Place the pork belly on top & then the warm apple purée.
  29. Lastly put a spoonful of the celeriac puree around the plate (swipe).
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