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Preheat the oven to 160°C
Rub the olive oil and sea salt into the pork skin.
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.
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.
Remove from the pork from oven (after 1 ½ hours). Increase the heat to 180°C.
Turn over the pork belly and sprinkle with the chopped rosemary.
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.
For the celery & mashed potatoes
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.
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.
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!
Preheat the oven to 160°C
Rub the olive oil and sea salt into the pork skin.
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.
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.
Remove from the pork from oven (after 1 ½ hours). Increase the heat to 180°C.
Turn over the pork belly and sprinkle with the chopped rosemary.
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.
For the celery & mashed potatoes
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.
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.
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!
