Crackling pork with parsnip, apple and fennel puree and celeriac crisps

Mmm…pork and apple. Classic combo. Happy tummy.

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I roasted pork belly (patted dry, with skin scored and rubbed with Himalayan salt and cracked black pepper) until juicy and with a crunchy, crispy skin – the time will vary depending on size, but I only used about 250g so it didn’t take long at all! 2016-01-16 12.47.21For the puree, I roasted parsnips and fennel (to bring out their sweetness), then blended with Bramley apples, chicken stock and a hint of mustard until smooth.

The celeriac crisps were simply roasted in the oven in the pork fat…mmmm…

[Look at all that crunchyyyy crackling!!]


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