In this recipe, the meat and veg are all pot-roasted together then the vegetables are removed, mashed and served topped with thick slices of the succulent pork, drizzled with rich Marsala gravy.
Pot-Roasted Pork with Pear and Celeriac Mash
- Preparation time: 25 minutes
- Cooking time: 135 minutes
- Total time: 2 hours 40 minutes
- Rolled boneless shoulder of British pork (about 1.3kg)
- 1 tbsp olive oil
- 2 firm dessert pears, peeled, cored and cut into 4cm pieces
- 1 celeriac, about 650g, peeled and cut into 4cm pieces
- 750g Romano potatoes, peeled and cut into 4cm pieces
- 6 cloves garlic
- 10g pack fresh sage
- 150ml Marsala
- 500ml hot chicken or pork stock
- 50g butter
- Preheat the oven to 150ºC, gas mark 2. Pat the meat dry with kitchen paper. Over a high flame, heat the oil in a 4-litre casserole or flameproof dish with a tight-fitting lid. Add the piece of pork and sear on all sides until golden.
- Add all remaining ingredients except for the butter. Cover and place in the oven for 2 hours, or until the pork is thoroughly cooked, there is no pink meat and the juices run clear. Lift the pork out of the casserole and set aside in a warm place. Using a slotted spoon, remove the vegetables and pears, place in a bowl and keep warm. Remove and discard the sage.
- Bring the liquid in the casserole to the boil over a high heat for 10-15 minutes, or until reduced by two-thirds.
- Meanwhile, mash the vegetables and pears together until smooth. Add half the butter and season to taste. Keep warm. Whisk the remaining butter into the reduced sauce. Season to taste.
- Serve the pork cut into thick slices with the sauce and mash, and baked red cabbage with caraway and steamed green beans.