Pot-roast loin of pork with celeriac, shallots & pancetta recipe | Good Food
A chunky, comforting casserole that makes a wonderful Sunday lunch. From BBC Good Food.
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Cooking tools:
- Paring knife
- Cutting board
- Non-reactive glass dish
- Mixing bowl
- Kettle
- Fine-mesh sieve
- Colander
- Skillet
- Slotted spoon
- Baking dish
- Oven
- Stove
- Pepper mill
- Kitchen towel
- Aluminum foil
Ingredients
- about 2 ½kg British pork loin
- 6-8 garlic cloves peeled and cut into thin slivers
- 7 tbsp olive oil
- 1 lemon juice only
- 1 tsp dried fennel seed
- 8sprigs fresh oregano
- 300g shallot
- 1 large celeriac quartered and peeled
- 1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
- 600ml full-bodied red wine – drink the remainder!
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