Pork Braised with Root Vegetables

chopped fresh thyme 2 tsp

Hungarian sweet paprika 2 sp
coarse salt 2 tsp
ground black pepper 2 tsp
dry mustard 1 tsp
golden brown sugar 1 tsp
Pork Belly 7k
Bacon 250g
Cider 500ml
chicken broth 125g
onions, thinly sliced 2 large
shallots, peeled 12 small
garlic cloves, peeled 12
bay leaves 3
Carrots, peeled, cut into 2cm pieces 4 large
parsnips peeled, cut into 2cm pieces 3
celeriac, peeled, cut into 2cm cubes 1 small
Method

1. Preheat oven to 175°C. Mix first 6 ingredients in small bowl. Rub spice blend all over
Pork.
2. Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly
crisp. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add
Pork and cook until browned on all sides, about 12 minutes total.
4. Transfer Pork to a plate.
5. Add Cider to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/4,
about 5 minutes. Add broth and bacon. Place pork on top of the bacon. Scatter onions,
shallots, garlic, and bay leaves around the pork.
6. Cover pot, transfer to oven, and roast 1 hour. Turn pork over; stir onions. Cover and
roast 1 hour longer, adding water if dry.
7. Transfer pork to plate.
8. Add carrots, parsnips, and celeriac to pot; stir to coat.
9. Place Pork on top of vegetables, cover, and roast until pork and vegetables are tender,
about 45 minutes longer.
10. Transfer Pork to platter.
11. Spoon off fat from surface of sauce.
12. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.
13. Garnish with fresh chopped herbs