Black Currant Glazed Pork Belly with Celery Root Puree
Pork Belly has fantastic flavor and while the the fat content may be a tad high, but it’s no different than an average sausage link, and when paired with an aromatic, Celery Root vegetable puree, it doesn’t feel heavy at all - just delicious!
- Pork Belly · 2 pounds
- Salt · 2 teaspoons
- Herbies Baharat spice · 1 tablespoon
- Onion, sliced · 1
- Blackberry Soda · 12 fluid ounces
- Chicken Broth · 1, divided quart
- Black Currant Jam · 1/4 cup
- Celery Root · 1
- Butter · 2 tablespoons
Preheat oven to 325 degrees.
Season the pork belly liberally with the salt and baharat spice.
Heat a cast iron skillet to medium heat. Add pork belly fat side down and let sear for 5-7 minutes until deeply browned.
Flip and cook another 4-6 minutes until deep brown on the second side.
Remove the pork belly to a baking dish.
Add the sliced onion to the pan and saute until softened and lightly brown in color.
Add blackberry soda and 2 cups of the chicken stock and bring to a simmer for 5 minutes. Pour whole mixture over the pork in the baking dish.
Cover the dish tightly with foil and place in the oven on the middle rack. Cook for two hours or until a knife easily pierces through the belly.
Remove from oven and let cool in the liquid. Refrigerate overnight.
Take pork belly out of the liquid, strain the liquid and reduce in a small saucepan by half.
Add the currant jelly to the reduction and whisk to combine. Set aside.
Take the chills pork belly and cut crosswise into 1/4 inch slices.
Heat a Cast Iron skillet over medium heat and sear the pork until crisp on one side, then flip and crisp on the other side, spooning the glaze over the top of the pork. remove from skillet and serve with the celery root puree.
Making the Celery Root Puree
Celery root (celeriac) flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes but tastier than mashed potatoes with half the carbs!
Cut the outside peel of the celery root off and discard.
Cut into one inch cubes and add to a sauce pot with the remaining two cups of chicken stock or enough to cover the cubes.
Bring to a boil and then cover and reduce to a simmer until celery root is fork tender.
Using a slotted spoon add cubes to a blender with half of the chicken stock. Add butter and season with salt. Blend until it becomes thick velvety white puree. If it needs to be thinned add more chicken stock.
Check for seasoning and serve with the glazed pork belly accompanied by our Passion Pinot Noir.