Snapguide

How to make balsamic pork with celeriac mash

Make Balsamic Pork With Celeriac Mash

3
STEPS
INGREDIENTS

Preheat the oven to 160C/140C fan forced

Preheat the oven to 160C/140C fan forced

Get a flame-proof casserole pot and lightly spray (or place a small puddle) of olive oil inside

Get a flame-proof casserole pot and lightly spray (or place a small puddle) of olive oil inside

Get a metal mixing bowl (you will use this throughout the task) and place the Pork inside the bowl

Get a metal mixing bowl (you will use this throughout the task) and place the Pork inside the bowl

Place pork inside the pot

Place pork inside the pot

Placed thinly sliced onions in bowl

Placed thinly sliced onions in bowl

Mix in sliced garlic with the onions and if you wish to, add flavouring yeast

Mix in sliced garlic with the onions and if you wish to, add flavouring yeast

Now place the mix into the pot and add the 2 1/2 tablespoon amount into the pot and mix as well

Now place the mix into the pot and add the 2 1/2 tablespoon  amount into the pot and mix as well

Place pork into pot

Place pork into pot

Make sure you get everything from the pot insde

Make sure you get everything from the pot insde

Place the pork inside the oven and slow-cook for 2 to 2 1/2 hours

Place the pork inside the oven and slow-cook for 2 to 2 1/2 hours

Now during the time of the meat being cooked, peel the potatoes and Celeriac

Now during the time of the meat being cooked, peel the potatoes and Celeriac

Then chop them both (the Celeriac and spuds) into quarters

Then chop them both (the Celeriac and spuds) into quarters

After that, get the chill and split it down the middle, and proceed to de-seed the chill of the seeds.

After that, get the chill and split it down the middle, and proceed to de-seed the chill of the seeds.

Now finely chop the the chill, after that get the lemon and grind the rind of the side of the lemon until there is no skin left on it, then mix in the bowl with the chilli

Now finely chop the the chill, after that get the lemon and grind the rind of the side of the lemon until there is no skin left on it, then mix in the bowl with the chilli

Get the leaves of the parsley and finely chop them

Get the leaves of the parsley and finely chop them

After mixing the parsley with the chilli and lemon rind, get the broccolini and slice each individual one in half

After mixing the parsley with the chilli and lemon rind, get the broccolini  and slice each individual one in half

Place the broccolini in a wok with a lid and let it steam, then get a pot, fill it up with the chopped Celeriac, chopped potatoes and water, then let it boil for 12 minutes

Place the broccolini in a wok with a lid and let it steam, then get a pot, fill it up with the chopped  Celeriac, chopped potatoes and water, then let it boil for 12 minutes

After 2 hours (or more), take the pork out of the oven and test it.

After 2 hours (or more), take the pork out of the oven and test it.

If the meat is cooked successfully, begin to brake it apart for serving

If the meat is cooked successfully, begin to brake it apart for serving

After the potatoes/Celeriac are boiled, begin to Mash them and mix the milk and butter in as well. Also, get the broccolini out of the wok and ready it for serving

After the potatoes/Celeriac are boiled, begin to Mash them and mix the milk and butter in as well. Also, get the broccolini out of the wok and ready it for serving

Now serve the food onto the plates (the amount you have cooked should serve four)

Now serve the food onto the plates (the amount you have cooked should serve four)

Eat and enjoy!

Eat and enjoy!

  • 700g Pork Scotch fillet roast
  • 2 red onions, thinly sliced
  • 4 Garlic cloves, thinly sliced
  • 2 teaspoons fennel seeds
  • 2 teaspoons chopped fresh rosemary
  • 2 1/2 spoons of Balsamic Vinegar
  • 250ml (1 cup) Chicken stock
  • 350g of potatoes, peeled and chopped
  • 2 tablespoons of milk
  • 1 tablespoon of butter
  • 2 tablespoons of chopped fresh continental parsley
  • 1 long fresh chilli, deseeded, chopped
  • 2 tablespoons finely grated lemon rind
  • 2 bunches of broccolinli, steamed to serve