Pork Confit with Celeriac & Pear Mash and Braised Cabbage

Pork Confit with Celeriac & Pear Mash and Braised Cabbage

This Celeriac and Pear Mash goes so magically with pork and ham dishes, and in this case our pork confit. The braised cabbage with the addition of cranberry sauce gives it just enough sweetness to counter the sharpness of the apple. A lovely dinner party dish with no last-minute panics as the veg can be prepared ahead and re-heated, or kept warm.

Pork Confit with Celeriac & Pear Mash and Braised Cabbage

January 11, 2019
: 4
: 30 min
: 40 min
: 1 hr 10 min
: Moderately easy

Our pork confit goes so well with this creamy celeriac and pear mash balanced with a tangy braised red cabbage.

By:

Ingredients
  • 2 x Dukeshill belly pork confit
  • Mash
  • 1 whole celeriac (approx 600g), peeled and diced
  • 1 large potato, diced
  • 2 ripe pears, peeled and diced
  • 3 tbsp crème fraîche
  • large knob of butter
  • Seasoning to taste
  • Braised Red Cabbage
  • 25g butter
  • 1/2 red onion, finely sliced
  • 1/2 red cabbage, finely shredded
  • 1 Bramley apple, peeled and sliced
  • 1/2” fresh root ginger, peeled and grated
  • ¼ tsp allspice
  • 250-300ml vegetable stock
  • 2 tbsp cranberry sauce
  • Seasoning to taste
Directions
  • Step 1 Start the braised cabbage by melting the butter in a heavy based saucepan. Add the onion, ginger, apple and cabbage and gently sauté for a few minutes, then add the allspice and cook for a further minute before pouring in the stock. Leave to gently simmer with a lid on for 30 mins. Add more liquid if necessary to prevent drying out.
  • Step 2 Pop the pork belly confit uncovered on a baking tray and roast at 190’C fan for 20-30 mins until nicely golden.
  • Step 3 Meanwhile bring the celeriac and potato to the boil and simmer for 10mins. Add the pear and simmer for a further 10 mins.
  • Step 4 Stir in the cranberry sauce and seasoning into the red cabbage mixture and continue to cook for 10 mins.
  • Step 5 Drain the celeriac, potato and pears and add the crème fraîche, salt, pepper and butter to the pan. Mash or if preferred put through a mouli or potato ricer to get a really smooth consistency.
  • Step 6 Slice the confit (2-3 servings per confit) or shred and serve with the mash and cabbage alongside.

Related Posts



Leave a Reply

Your e-mail address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.