Roasted pork belly with braised cheek, celeriac puree and apple salsa Recipe

Pressed pork belly, braised cheek and a faggot of mince and liver, served with a velvety celeriac puree and a crisp Granny Smith apple garnish.

  • Preparation
  • Cooking time
  • Rest time
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(21 votes) 3.6/5

Les ingrédients

Pour people
  • For the meat
  • Pork belly : 1.2 kg
  • Maldon salt : 12 pinch(es)
  • For the meat
  • Pig's cheek(s) : 800 g
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Fresh thyme : 6 sprig
  • Stick(s) of celery : 2 whole
  • Carrot(s) : 2 whole
  • Thickened veal stock : 100 ml
  • Red wine : 150 ml
  • For the meat
  • Pork mince : 500 g
  • Pork liver : 250 g
  • Pork caul fat : 100 g
  • Stick(s) of celery : 1 whole
  • Banana shallot(s) : 1 whole
  • Sage sprig(s) : 6 whole
  • Juniper berries : 6 whole
  • Carrot(s) : 1 whole
  • Caraway seed(s) : 10 g
  • Maldon salt : 6 pinch(es)
  • Breadcrumbs : 300 g
  • For the vegetables
  • Garlic clove(s) : 2 whole
  • Celeriac(s) : 1 whole
  • Unsalted butter : 50 g
  • Semi-skimmed milk : 500 ml
  • Maldon salt : 6 pinch(es)
  • For the garnish(es)
  • Granny Smith apple(s) : 3 whole
  • Lemon(s) : 1 whole
  • Nutmeg : 1 whole
  • Rapeseed oil : 20 ml
  • Fresh coriander : 0.25 bunch



    Preheat the oven to 200'C.

    Remove the skin from the pork belly. Slash the skin with a sharp knife and rub Maldon sea salt into the cuts.
    Roast in the oven until crispy (this will take at least 1 hour). Allow to cool and then chop into small pieces to use as a garnish.

    Lower the oven temperature to 160'C. Place the pork belly on a roasting tray and roast in the oven for 3 hours.


    Peel and roughly chop the onion, carrot and garlic. Pick the thyme leaves from the stalks. Seal the cheeks in a hot sauce pan with a splash of oil. Once golden brown, remove from the pan and set aside.

    Add the vegetables to the same pan, along with a little butter. Add a teaspoon of plain flour and cook for 1 minute before adding the red wine. Bring the wine to the boil and reduce by half. The sauce will become quite thick. Once the red wine has reduced, add the veal stock to the pan.

    Return the pig's cheeks to the pan and cook over a low heat for 2 hours or until the cheeks are tender. Remove the cheeks from the stock and the pass the liquid through a sieve to remove the vegetables.
    Return the sauce to the heat and reduce until thick and glossy.


    Peel and dice the carrots, celeriac and the shallot. Lightly crush the juniper seeds and caraway. Roughly chop the sage. Dice the livers.

    Sweat the carrots, celeriac and shallots with the juniper, caraway and sage. Once the vegetables are soft, add the livers and the mincemeat. Season with salt and pepper and then add the breadcrumbs. Allow to cool and then roll the mixture into balls and wrap neatly in the caul fat.

    Colour the faggots in melted butter and then finish in the oven for 12-15 minutes depending on the size.


    Peel and finely dice the celeriac and garlic. Sweat gently in butter until soft but without allowing the celeriac to colour.
    Season and add enough milk to cover the mixture. Simmer over a medium heat until the celeriac is completely soft.

    Remove the celeriac from the liquid and place in a food processor. Blend to a puree, adding a little milk to loosen the mixture if necessary.


    Finely dice the apple and place in a bowl with the lemon juice and lemon zest. Grate the nutmeg into the bowl and add the rapeseed oil. Leave to marinate and then drain before serving the salsa.

  • 6. TO SERVE

    Swipe the puree across the plate. Lay the belly, cheeks and faggot alongside each other and place neat piles of the apple salsa in between. Add the pork crackling, spoon on the reduction obtained from cooking the cheeks and finish with a little fresh coriander or coriander cress.

Chef's tip

«Always use the cheaper cuts from the pig for slow cooking as the long cooking time will tenderise the meat. »

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