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Recipes
Rosemary roasted pork belly with celeriac & potato mash

Rosemary roasted pork belly with celeriac & potato mash

Difficulty

Low

Time

150 min

Author

Ingredients

Servings: 6

Makes:

2 kg pork belly, boneless
4  garlic cloves, lightly crushed
60 ml olive oil
1  sea salt flakes
4 sprigs of rosemary, roughly chopped
400 grams potatoes, peeled and diced
600 grams celery stalks, peeled and diced (or celery root)
2  garlic cloves, peeled & crushed
40 grams butter
150 ml cream, or crème fraiche
  sea salt
  black pepper, freshly ground

Instructions

STEP 1/11

Preheat the oven to 160°C

STEP 2/11

Rub the olive oil and sea salt into the pork skin.

STEP 3/11

Arrange the crushed garlic cloves over the bottom of baking tray. Place the pork skin-side down on top of the garlic and cook for 1½ hours.

STEP 4/11

In the meantime, attach Braun’s MQ 20 chopper accessory to your Braun Hand blender. Hold the sprig of rosemary at the top and slide fingers downward to remove rosemary needles. Place the rosemary in the MQ 20 chopper accessory and quickly chop to the desired fineness.

STEP 5/11

Remove from the pork from oven (after 1 ½ hours). Increase the heat to 180°C.

STEP 6/11

Turn over the pork belly and sprinkle with the chopped rosemary.

STEP 7/11

Cook for an additional 30 minutes at higher temperature or until the skin is golden and crunchy. Slice into portions and serve with celery mashed potatoes.

STEP 8/11

For the celery & mashed potatoes

STEP 9/11

For the celery & mashed potatoes, cook celery in large pot of boiling salted water 5 minutes and then add the potatoes and garlic cloves; cook for approximately 20 minutes until tender.

STEP 10/11

Drain well and return the vegetables to the pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat and add the butter.

STEP 11/11

Click Braun’s MQ 50 purée accessory to your hand blender and conveniently mash the vegetables until the butter is mixed in. Add the cream and purée again until smooth. Season with salt and pepper and enjoy!

This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 20 (350 ml) chopper accessory and its MQ 50 purée accessory, like for example in our set: MQ 787 Gourmet.
This recipe can be also prepared using MQ 5035 WH sauce or MQ 5137 BK Sauce+.

Back to homepage
Recipes
Rosemary roasted pork belly with celeriac & potato mash

Rosemary roasted pork belly with celeriac & potato mash

Show me the recipe

Difficulty

Low

Time

150 min

Author

Show me the recipe

Servings:6

Makes:

Ingredients

Instructions

STEP 1/11

Preheat the oven to 160°C

STEP 2/11

Rub the olive oil and sea salt into the pork skin.

STEP 3/11

Arrange the crushed garlic cloves over the bottom of baking tray. Place the pork skin-side down on top of the garlic and cook for 1½ hours.

STEP 4/11

STEP 5/11

Remove from the pork from oven (after 1 ½ hours). Increase the heat to 180°C.

STEP 6/11

Turn over the pork belly and sprinkle with the chopped rosemary.

STEP 7/11

Cook for an additional 30 minutes at higher temperature or until the skin is golden and crunchy. Slice into portions and serve with celery mashed potatoes.

STEP 8/11

For the celery & mashed potatoes

STEP 9/11

For the celery & mashed potatoes, cook celery in large pot of boiling salted water 5 minutes and then add the potatoes and garlic cloves; cook for approximately 20 minutes until tender.

STEP 10/11

Drain well and return the vegetables to the pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat and add the butter.

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Rosemary roasted pork belly with celeriac & potato mash

Ingredients

Instructions

STEP 1/11

STEP 2/11

STEP 3/11

STEP 4/11

STEP 5/11

STEP 6/11

STEP 7/11

STEP 8/11

STEP 9/11

STEP 10/11

STEP 11/11

Rosemary roasted pork belly with celeriac & potato mash

Ingredients

Instructions

STEP 1/11

STEP 2/11

STEP 3/11

STEP 4/11

STEP 5/11

STEP 6/11

STEP 7/11

STEP 8/11

STEP 9/11

STEP 10/11

STEP 11/11

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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