Pork Belly with Celeriac Remoulade

  • Serves8
  • DifficultyEasy

For the Celeriac Remoulade:

1 bulb finely sliced celeriac
1 teaspoon grain mustard
1 large dessert spoon cultured cream
Lemon juice
Salt

Pork Belly:

1 Braised Pork Belly (slow cooked in chicken stock at 160 degrees for 3 hours, pressed between 2 trays in fridge overnight)

1. Mix celeriac remoulade ingredients together.

2. Set aside to use later.

To finish:

1. Fry pork belly in a pan over a medium heat.

2. Top with celeriac remoulade.

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