Braised belly of pork with apple and celeriac mash & red wine sauce

For a rich and splendid meal, try James Tanner's tender pork with smooth celeriac mash, caramelised apples and wine sauce
By James Tanner
Braised belly of pork with apple and celeriac mash & red wine sauce
  • Rating:
  • Serves: 4
  • Cook Time: 3 hours 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 800 g pork belly, skin removed
  • 1 large carrot, chopped
  • 1 heads celery, chopped
  • 1 heads garlic, halved crossways
  • 2 bay leaves
  • 6 peppercorns
  • 375 ml white wine
  • 1.2 litres chicken stock
  • 2 tbsp clear honey

For the celeriac mash

  • 1 celeriac
  • 600 ml milk
  • 1 pinches black pepper
  • 2 large potatoes, peeled and chopped
  • 1 knob of butter
  • 1 dashes of whipping cream

For the red wine sauce

  • 150 ml red wine
  • 1.2 litres beef stock

For the caramelised apples

  • 1 knob of butter
  • 1 tsp sugar
  • 2 Cox's apples


1. Preheat the oven to 200C/gas 6. Place the pork belly in a deep roasting tray with the carrot, celery, garlic, bay leaves and peppercorns. Pour in the white wine and chicken stock. 2. Cover with kitchen foil and bake for 2 hours 30 minutes to 3 hours until the pork is tender. Remove the pork from the stock and drain on a wire rack. Cut the pork belly into 3.5cm thick slices. 3. To make the celeriac mash, peel the celeriac and chop into even chunks. Place in a pan, cover with milk, season with salt and freshly ground pepper. Simmer until the celeriac is tender. 4. Drain the celeriac well and dry out in the pan, then puree in food processor. 5. In the meantime, cook the potato until tender in a pan of boiling, salted water. Drain and mash. 6. Mix the celeriac puree with the mashed potato and mash with the butter and a dash of cream. Season with salt and freshly ground pepper. 7. To make the red wine sauce, place the red wine in a pan and cook briskly until reduced by half. Add the beef stock, bring to the boil and reduce again by half, reaching a sauce consistency. 8. To make the caramelised apple, heat the butter and sugar in a heavy-based frying pan until melted. Add the apple barrels, coating well, and cook until caramelised. 9. To finish the pork, place the remaining chicken stock and the honey in a large pan and bring to a simmer. 10. Add the sliced pork to the stock mixture and cook rapidly, so that the liquid reduces while glazing the pork. 11. To serve, pipe a line of celeriac mash on each of 4 serving plates. Put the sliced pork on top, with caramelised apples scattered around and red wine sauce spooned neatly over.

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