Slow Roast Pork with Celeriac Puree and Beetroot Slaw

This is actually left overs that I took into work for lunch- you jealous?

Ingredients

Pork

- Leg of Pork (get your butcher to score the skin- heaps easier. If he can't, grab a REALLY sharp knife and cut into the fat, not the flesh, at 1-2cm intervals)
- 2 Onions
- Aromatics of your choice (I use fennel seeds and star anise)
- Sea Salt
- Olive Oil
- Water

Slaw
- 1/2 Red Cabbage, shredded
- 1 small Beetroot
- 1 carrot
- White Balsamic
- Olive oil

Puree
- 1 Celeriac, peeled and chopped
- 1 Potato, chopped
- Chicken or vegetable Stock
- Butter

- Dill and Mint (to serve)

This is so easy- but takes a while. 

Start by drying off the leg of pork so it crisps up nice and crackly. I personally use paper towel but a friends mum swears by drying it off with the hairdryer!
Follow your drying ritual by massaging sea salt and olive oil into the skin- helps with the crackling and gives it an amazing flavour.
Slice the onions and place in the base of a roasting pan that just fits the leg of pork in it along with the aromatics and 3-5cm of water. Place dried and oiled pork directly onto the onions and bang it into a preheated oven at 275C for 30min then reduce to 170C for about 30min for every 500g or until internal temperature reaches 65C

While your pork is roasting prep your puree and slaw. Put the celeriac and spud into a small saucepan with the chicken stock, cover with cold water and bring to the boil. Cook until tender.
Grate or Microplane your beetroot and carrot into a large bowl and toss with the shredded cabbage- you'll want glove for this unless you want pink hands for the next day or so. Dress with the balsamic and oil. This salad is so bright it hurts your eyes!
Once your root veges are tender and your stock reduced, add some butter and take to it with your stick blender til it's nice and creamy.

When your pork is nice and done, take it out of the oven and let it rest for about 20 min- probably the hardest thing about this recipe- the smell is irresistable!
If your crackling isn't crackly enough, remove it from the roast and place it under a very hot grill for a few minutes.

When you can't resist it anymore, carve up your roast (against the grain- it keeps more juices in that way) and stack it up, finishing with a generous amount of dill and mint. 

Smacks of spring freshness xox