Pork belly with honeyed celeriac

Method

1. For the pork: heat a deep casserole dish and add 2 tablespoons of the oil. When hot add the vegetables and gently fry until coloured.

2. Heat the remaining oil in a large frying pan, season the pork and brown it on all sides. Transfer it to the casserole, pour over the stock and top it up with water if the meat isn't covered. Tuck the thyme into the pan, cover with a lid and bring to a simmer. Cook gently for 2-3 hours, until the meat is tender. Meanwhile prepare the vegetables.

3. For the sea kale: heat the oil in a frying pan. Toss in the sea kale, season and add the butter. Fry gently until lightly coloured and cooked through.

4. For the caramelised apples and celeriac: heat the oil in a frying pan. Add the apples and celeriac and season with salt and pepper. Gently fry until lightly coloured and tender. Add a little honey towards the end of cooking to caramailse.

5. When the pork is cooked, remove it from the stock and cut into slices. Season, drizzle with a little honey and gently fry to colour all over. Serve with the sea kale and carmelised apples and celeriac.

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Ingredients

For the pork

3 tbsp vegetable oil
4 large Shallots, chopped
3 Carrots, chopped
250g Celeriac, chopped
2kg pork belly, skinned, boned and rolled
2 litres chicken stock
1 bunch Thyme
Honey, for drizzling

For the sea kale

1 tbsp vegetable oil
400g sea Kale, washed and sliced
25g Butter

For the caramelised apples and celeriac

1 tbsp vegetable oil
3 Apples, peeled, cored and cut into wedges
150g Celeriac, diced and parboiled
Honey, for drizzling

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