SLOW COOKED PORK BELLY, MASH, AND CELERIAC & APPLE RÉMOULADE

Ingredients

For the pork belly:

½ pork belly boned and scored

Sea salt to lightly cover skin on belly 100ml white wine

300ml apple juice

1½ litres chicken stock

For the celeriac and apple rémoulade:

1 celeriac, peeled and finely sliced, on a mandolin, if you have one), then sliced very finely by hand into match sticks 3 banana shallots

2 cloves garlic 1tbsp grain mustard 2 medium Bramley apples Pinch of chopped thyme 200ml double cream 70g butter Seasoning

For the mash:

6 Desiree potatoes 150g butter

100ml milk

100ml cream

Method

Salt the skin side of the belly and leave on a tray in the fridge for an hour. Sweat off one leek, three carrots, two sticks of celery and an onion – colour, then add the pork bones from the belly.

After five mins add wine and reduce by half, then add the chicken and veal stock – reduce by half.

Wash the salt off the belly. Put the vegetables in bottom of a deep tray, put the belly on top (skin side down), cover with stock and then greaseproof paper and then foil. Cook for four hours at 145C.

When cooked, carefully take out and cool slightly then press – cover with greaseproof and press with a tray and heavy object in for at least six hours.

Strain the stock for the sauce and reduce if necessary for desired thickness.

When cooking the belly, trim up the sides of the belly and neatly portion to size, drizzle oil in a cold pan and place belly skin side down and leave until golden. Place in the oven for 12-15 mins at 170 degrees.

For the remoulade, lightly cook shallots in butter, then add garlic and thyme, stir for two minutes, then add cream and reduce by half.

Then add the celeriac and apple and stir until tender, take off the heat and add mustard and season.

For the mashed potatoes, bake potatoes in their skins until soft, scoop out and add the milk, cream and butter that has been heated together in a pan until bubbling, then mash together until smooth and season.