Pork, Celeriac and Garlic
For the best crackling, leave the pork uncovered in the fridge overnight to dry out the skin before roasting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Dutch oven
- Roasting pan
- Carving knife
- Oven
- Chef's knife
- Cutting board
- Peeler
- Plate
- Spoon
- Aluminum foil
Ingredients
- 1.5–2kg piece of boned and rolled spare rib of pork, skin removed and reserved for crackling
- A little olive, rapeseed or sunflower oil
- 2 medium celeriac
- A small bunch of thyme, leaves only (optional)
- 2 garlic bulbs, cloves separated and peeled
- 300ml water or vegetable, chicken or pork stock
- 2 bay leaves (optional)
- Sea salt
- freshly ground black pepper
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