Pork Confit with Celeriac & Pear Mash & Braised Red Cabbage

Pork Confit with Celeriac & Pear Mash & Braised Red Cabbage

This recipe of pork confit with celeriac & pear mash & braised red cabbage is a lovely combination. Pear, celeriac and red cabbage go so well with pork and ham dishes. Everyone seems to have a recipe for braised red cabbage these days but I find this one is a really easy recipe to make taking only 40 minutes. The addition of cranberry sauce gives it just enough sweetness to counter the sharpness of the apple. A lovely supper or 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 & Braised Red Cabbage

October 25, 2017
: 4-6
: 30 min
: 40 min
: 1 hr 10 min
: Moderately easy

A lovely warming supper dish using our unctuous pork confit, celeriac, pears and red cabbage.


  • 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
  • Step 1 Start the braised cabbage by melting the butter in a heavy based saucepan.
  • Step 2 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 3 Pop the pork belly confit uncovered on a baking tray and roast at 190’C fan for 20-30 mins until nicely golden.
  • Step 4 Meanwhile bring the celeriac and potato to the boil and simmer for 10mins. Add the pear and simmer for a further 10 mins.
  • Step 5 Stir in the cranberry sauce and seasoning into the red cabbage mixture and continue to cook for 10 mins.
  • Step 6 Drain the celeriac, potato and pears and add the crème fraiche, 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 7 Cut the confit into portions or slice (2-3 servings per confit) and serve with the mash and cabbage alongside.

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