Slowroasted pork belly with celeriac remoulade
Serves 2
1 small pork belly about 500g 100g rock salt
20g peppercorns
80g mayonnaise
2 tsp Dijion mustard
1 lemon
1 small celeriac root cracked black pepper
Method
Score pork belly skin and rub with rock salt and peppercorns. Place in refrigerator for about 6 hours and then wash off salt mixture and pat dry.
Wrap in tin foil and place in hot barbecue and cook for about 4 hours.
Once pork is soft, fold foil back and cook for another hour or until pork becomes crispy.
Remove pork from barbecue and let rest.
Peel and grate celeriac.
Mix with mayonnaise, lemon juice and mustard. Season with salt and pepper.
Serve pork belly with a side of the celeriac remoulade.
Note: Preheat the barbecue for best results (you can also use a pan and finish in the oven at 170degC for about the same amount of cooking time. Increase the temperature to 190degC for the last hour to achieve delicious crispy skin).