Slow-roasted spiced pork with pickled quince & celeriac rémoulade
Australian Gourmet Traveller recipe for slow-roasted spiced pork with pickled quince and celeriac rémoulade.
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Cooking tools:
- Roasting pan
- Cooling rack
- Mortar and pestle
- Saucepan
- Mixing bowl
- Airtight container
- Kettle
- Chef's knife
- Cutting board
- Oven
- Stove
- Refrigerator
Ingredients
- 1 1/2 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
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