Slow Roast Belly of Pork Apple and Celeriac Tarts

Preparation info
  • Serves


    • Difficulty


Appears in
The Chef Book

By Chef Magazine

Published 2015

  • About


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


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 a