Slow Roasted Havoc Farm Pork Belly with Celeriac Remoulade
- Preparation Time: 30 mins
- Serves: 6-8
- Cooking Time: 300 mins
- Ready Time: 330 mins
- Cooking Method: Roasting
- Difficulty: easy
1.5kg Havoc Farm boneless pork belly
100gram rock salt
20gram peppercorns
80grams GD Dill mayonnaise
2tsps GD Garden Herb Mustard
1 lemon
1 small sized celeriac
Cracked black pepper
Cook in a preheated Barbecue for best results.
You can also use a pan and finish in the oven at 170 degrees for around the same amount of cooking time.
For the last hour turn oven to 190 degrees to give you a crispy skin.
Score pork belly skin and rub with rock salt and peppercorns.
Place into refrigerator for approximately 6 hours and then wash off salt mixture and pat dry.
Wrap in tin foil and place in hot BBQ and cook for approximately 4 hours.
Once pork is soft, fold foil back and cook for another hour or until pork becomes crispy.
Remove pork from BBQ and let rest.
Serve pork belly with a side of celeriac remoulade.
CELERIAC REMOULADE
Peel and grate celeriac.
Mix with mayonnaise, lemon juice and mustard.
Season with salt and pepper.
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