Recipe of Ultimate Pork with celery root and leeks

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The ingredients needed to make Pork with celery root and leeks:

1. Make ready 1/2 kg pork belly slices
2. Make ready 2 kg celery root (roots and leaf celery together)
3. Prepare 4 large leeks
4. Make ready 1 onion
5. Make ready 1 bunch fennel or dill (depending on what you prefer)
6. Get 1/2 cup and slightly more white dry wine
7. Take a few grains of allspice
8. Get salt
9. Get 2 lemons + 1 lemon for the roots
10. Get 1 full tbsp corn starch

Adapted from Yotam Ottolenghi and Ramael Scully's NOPI. Checklist I have included the output of celery -A proj report in the issue. Leeks are wonderful for adding a delicate onion-like flavor to dishes of all sorts. They are particularly popular for use in soups and stews where, if Easier, faster, and cleaner is this method.

Instructions to make Pork with celery root and leeks:

1. Clean the leeks and cut them into round slices (the white part and a little of the tender green part), finely chop the onion and coarsely chop the fennel or dill.
2. Clean the leaf celery and the roots which you place into a bowl of water with the lemon juice and cut them into thick slices.
3. Wash the pork belly slices.
4. Boil the roots and the leaf celery for about 10 minutes then strain.
5. Place the wine, the leeks and the onion in a large pot until they absorb all the wine and then add the fennel with the allspice and mix.
6. Push the leeks to the middle of the pot and add the pork belly slices so that they cover the bottom of the pot and they are covered with the leeks, let them sauté well so that they let out their fat (the recipe doesn't have any oil).
7. Add the celery plus boiled water until the food is covered, then season with salt.
8. When it starts to boil turn down the heat to half and let the food simmer.
9. When it is ready and the stock fills a little more than a cup, mix that stock with the lemon juice and the corn starch in a bowl, pour it over the food and let it boil vigorously for a couple of minutes to thicken.

Leeks are wonderful for adding a delicate onion-like flavor to dishes of all sorts. They are particularly popular for use in soups and stews where, if Easier, faster, and cleaner is this method. It starts by cutting off and discarding the root end of the leek. Trim off as little of the leek white as possible; it's. Add celery roots, onions and celery.

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