Slow Roast Belly of Pork Apple and Celeriac Tarts

Name: Slow Roast Belly of Pork Apple and Celeriac Tarts
Yield: Serves 4
Ingredients: 300 ml veal jus; 500 ml chicken stock; 2 bay leaves; 1 sprig thyme; 2-3 Bramley apples, peeled, diced and cooked gently in a knob of butter until softened before liquidising until smooth; Salt and pepper; Roast pork gravy (see below); 8 × squares or rounds of pork belly confit; Pork belly confit, skin rolled, sliced and baked until crispy; Caster sugar; 1 Bramley apple, cut into 2 cm wedges with the skin left on; 100 ml Calvados; 2 medium onions, peeled and chopped; 2 cloves garlic; 2 carrots, peeled and cut into 2cm mirepoix; 2-3 sticks celery, chopped; 500 g pork belly bones and trimmings (all cut roughly the same size); 8 very thin crisply baked puff pastry discs (2.5-3cm in diameter); coarse sea salt; Milk; 1 large celeriac, peeled and cut into 2.5 × 3mm thick slices, divided into 2.5 × 3cm discs; Apple juice; 2-3 Granny Smith apples, peeled and cut into 3mm thick slices, divided into approximately 2.5cm discs

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Apple and Celeriac Tarts

2-3 Granny Smith apples, peeled and cut into 3mm thick slices, divided into approximately 2.5cm discs
Apple juice
1 large

Starter

Method

Roast Pork Gravy

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.
In a thick-bottomed saucepan add a little olive oil and fry the carrots, celery, onions, garlic a