Slowly -cooked belly pork and celeriac

Serves: 4

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Total Time: 195

Prep Time: 15

Cook Time: 180

• 1 tablespoon(s) vegetable oil
• 1.1 kilogram(s) (2½lb) belly pork, skin removed and cut into chunks
• 1  onion, finely chopped
• 2 clove(s) garlic, finely chopped
• splash dry sherry (optional)
• 500 ml (16floz) dry cider
• 1  celeriac, peeled and roughly chopped
• 600 ml (1 pint) hot vegetable stock
• 410 gram(s) can haricot beans, drained and rinsed

Method

1. Preheat oven to gas mark 3/170?C (160?C in a fan oven). In a large, lidded dish, heat oil and add belly pork. Cook till browned. Remove, then add onion and cook till translucent. Season, throw in garlic and cook for few seconds then remove onion mixture and put to one side.
2. Turn heat up and add sherry, then scrape bottom of pan to remove meaty bits. Use cider to de-glaze pan if not using sherry. Add celeriac and stir around pan, return belly pork and onions back to pan then add cider and let it bubble for a minute. Turn heat down, add stock and stir through beans. Put in oven with a lid on and cook for 2½-3 hrs. Serve with crusty bread.

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