Slow roast belly of pork apple and celeriac tarts recipe

Ingredients

• 2-3 Granny Smith apples, peeled and cut into 3 mm thick slices, divided into approximately 2.5 cm discs
• Apple juice
• 1 large celeriac, peeled and cut into 2.5 x 3 mm thick slices, divided into 2.5 x 3 cm discs
• Milk
• Coarse sea salt
• 8 very thin crisply baked puff pastry discs (2.5-3 cm in diameter)
• Caster sugar

• 8 x squares or rounds of pork belly confit
• Pork belly confit, skin rolled, sliced and baked until crispy
• Roast pork gravy
• 2-3 Bramley apples, peeled, diced and cooked gently in a knob of butter until softened before liquidising until smooth
• Salt and pepper

• 500 g pork belly bones and trimmings (all cut roughly the same size)
• 2 carrots, peeled and cut into 2 cm mirepoix
• 2-3 sticks celery, chopped
• 2 medium onions, peeled and chopped
• 2 cloves garlic
• 1 Bramley apple, cut into
• 2 cm wedges with the skin left on
• 100 ml Calvados
• 1 sprig thyme
• 2 bay leaves
• 500 ml chicken stock
• 300 ml veal jus

Roast Pork Gravy
1. Roast the pork belly trimmings and bones in a roasting tray in the oven until golden brown, drain off the excess fat and place the roasted bones/trimmings into a colander to remove any excess fat.
2. In a thick-bottomed saucepan add a little olive oil and fry the carrots, celery, onions, garlic and Bramley apple for about 10 minutes until they are golden brown.
3. Deglaze the pork-roasting tray with the Calvados, ensuring all the pork juices and sediment is collected. Pour the deglazed Calvados into the saucepan with the vegetables.
4. Add the roasted pork pieces to the saucepan with the thyme and bay leaves. Add the chicken stock and veal jus.
5. Bring to the boil and simmer gently for 45 minutes, regularly skimming any impurities from the saucepan and reduce to a well-flavoured sauce, seasoning to finish.
6. Pass the pork jus through a fine sieve and then through muslin cloth, before warming when needed.
Apple and Celeriac Tarts
7. Poach the apples in apple juice until just tender before removing from the pan and leaving to cool.
8. Poach the celeriac in a little milk until tender before removing from the pan and leaving to cool.
9. Season the celeriac discs before stacking them on to the pastry, inter-layered with the apples, spooning a little apple purée between each slice.
10. The tarts are now ready to warm through the oven when needed, finishing with caster sugar and caramelised on top.
11. The tarts can be finished with a few sticks of raw apple before topping with the crackling.
Pork
12. Place the pork fat side down in a pan over a medium heat.
13. Once beginning to colour, roast through the oven for 12-15 minutes or until the meat has regained its tenderness with a rich golden brown finish.
14. Sugar syrup dipped thin apple slices can be slowly dried through the oven before using as a garnish.
To Serve
15. The pork pieces and tarts can now be presented as shown, offering the pork apple gravy and apple sauce apart.