Slow-Roasted Pork Belly with Celeriac Mash
By Claire Winstanley
Serves: 4
Preparation time: 15min
Cooking time: 2hr45min

800g (avg) Pork Belly Roast
¼ cup olive oil
1/3 cup sea salt
2 red onions, cut into quarters
6 garlic cloves, crushed
1 cup white wine
2 cups vegetable stock
3 Granny Smith apples, some quartered or halved

Celeriac and Apple Mash
1 Whole Celeriac, peeled and diced
3 Granny Smith apples, peeled and diced
1 small handful thyme sprigs
2 garlic cloves, crushed
½ cup vegetable stock
Olive oil
Salt and pepper

Preheat the oven to 180’c. Unroll the pork belly and rub the olive oil all over the pork belly. Rub the sea salt into the skin. Place the roasting dish on a medium heat. Scatter the garlic cloves, onions and more olive oil into a roasting tray and cook vegetables for 3-5mins until slightly caramelised. At this point add the apples and place the pork belly skin side up on top of the garlic cloves, pour in the white wine and vegetable stock and slowly roast for 2- 2½hrs. Cook until the skin is golden and crunchy. Remove the pork belly and slice into smaller pieces. Reserve the vegetable and reduced liquid for serving.

Celeriac and Apple Mash
Put a pot on a high heat, add olive oil, then add the celeriac, apple, thyme and garlic. Fry for a few minutes to give a little colour. Turn the heat down to a simmer, add the stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac and apples.

Remember to get your hands on these ingredients at your local Woolworths Food store or head on over to www.woolworths.co.za/food for online shopping with a difference.