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Pressed pork belly with celeriac and carrot traybake

Prepare
less than 30 mins
Cook
over 2 hours
Serve
Serves 4

A sweet and salty sticky roast pork served with apple compôte and a celeriac bake could be the Sunday roast alternative you've been waiting for.

By Suzie Lee

From Suzie Lee's Great Food Made Simple

Shopping list

Ingredients

For the glazed pork and honey soy reduction

For the honey soy glaze

For the apple compôte

  • 2 Granny Smith apples, cored, peeled and cut into 2cm/¾in cubes
  • pinch sugar
  • squeeze lemon juice

For the cumin carrots and celeriac traybake

Method

  1. Preheat the oven to 160C/140C Fan/Gas 3.

  2. Add a layer of kitchen foil and then a layer of baking paper to a small roasting tin (the tin should fit the pork belly snuggly).

  3. Rub the honey, mustard, sugar and salt all over the pork belly.

  4. Place the pork belly fat-side up into the lined tin. Cover with another layer of baking paper and kitchen foil. Crimp the foil around the edges to seal the pork inside a parcel.

  5. Place a heavy baking dish or tin on top (it should be large enough to cover the meat). Fill with some uncooked rice or lentils so it weighs down the meat. This will help to flatten the pork belly.

  6. Cook the pork in the preheated oven for 1½ hours, then remove from the oven and leave to cool with the baking dish or tin still on top. This can be done in advance up to a day before.

  7. Preheat the oven to 180C/160C Fan/Gas 4.

  8. To make the glaze, put the honey and soy sauce into a small saucepan over medium heat. Stir to combine and then cook for about 5 minutes, stirring frequently, until the glaze thickens.

  9. Remove the cooked pork belly from the tin and put on a baking tray lined with baking paper. Brush with the heated honey and soy mixture and roast in the oven for 15 minutes until the pork is heated through and the glaze is caramelised. Leave to rest for at least 20 minutes before slicing.

  10. For the apple compôte, put the apples, sugar and lemon juice into a saucepan. Cook over medium–high heat until the apple starts to break down. Add a splash of water if required, to prevent the apples from sticking.

  11. Reduce the heat and cook the apples until they have completely broken down and the texture a little thicker than a purée. Taste and if it is too tart for your liking add another pinch of sugar.

  12. To make the carrot and celeriac traybake, add the olive oil, cumin and cumin seeds to a baking tray. Mix until combined. Add the celeriac and carrots and garlic and toss in the oil.

  13. Roast for 30 minutes, tossing after 15 minutes.

  14. Crumble the black pudding over the vegetables, and bake for another 5–7 minutes.

  15. Serve the pork belly in thick slices alongside the vegetables and apple compôte.