ROAST PORK BELLY WITH PEARS, BEANS AND BACON

2 onions, roughly diced 2 carrots, roughly diced 250g celeriac, roughly diced 30ml (2 tbsp) olive oil 400ml beef or chicken stock 800g pork belly, fat scored with a knife Salt and pepper, to taste 4 pears, cored and quartered 8 rashers streaky bacon 30ml (2 tbsp) butter 400g green beans, trimmed and blanched

Preheat the oven to 180°C. Place onions, carrots and celeriac in a roasting pan, add half the oil and toss well to coat. Roast for about 20 minutes. Remove from the oven and add extra stock if necessary. Rub the pork with the remaining oil and season. Place in the roasting pan over vegetables, skin side up, return to the oven and roast for 90 minutes or until rind is really crispy. Add extra stock during the roasting process if needed. Remove the pork, cover with foil and set aside to keep warm. Discard roasting vegetables. Wrap each pear quarter in 2 rashers of bacon. Heat the butter in a pan and fry the wrapped pears until lightly golden brown. Slice the pork belly and serve with the pears and cooked beans, with extra pan juices spooned over. Serves 4