Pork, Celeriac and Garlic - River Cottage

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 and freshly ground black pepper