Crispy pork belly with celeriac remoulade and dijon mustard

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

Method

  1. Preheat oven to 160 C.
  2. Using a sharp knife score the skin of the pork 1 cm apart. Drizzle with oil and sprinkle with salt using your hands to rub the oil and salt all over the pork skin.
  3. Place skin side down onto a metal tray and cook for 1 hour. Increase heat to 180 C and cook for another 30-45 minutes or until golden and crisp.
  4. Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine.
  5. Add celeriac, season with salt and pepper and toss to coat.

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