Slow-roasted spiced pork with pickled quince & celeriac rémoulade | Gourmet Traveller

Ingredients

• 1.5 kg piece pork belly
• 1 tsp each coarsely crushed black peppercorns and Chinese five-spice
• For drizzling: olive oil
• Pickled quince
• 475 ml unfiltered raw apple cider vinegar (see note)
• 300 gm caster sugar
• 10 gm sea salt
• 2 quinces, peeled, cored, cut into wedges
• 1 tsp black peppercorns
• 2 fresh bay leaves
• Celeriac rémoulade
• 1 celeriac (1kg), cut into julienne
• 1 kohlrabi (350gm), cut into julienne
• 150 gm (¼ cup) mayonnaise
• 3 tsp wholegrain mustard