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Crispy pork belly with celeriac remoulade and dijon mustard

Crispy pork belly with celeriac remoulade and dijon mustard


  • 1 kg boneless pork belly
  • Simon Johnson everyday extra virgin olive oil
  • Falksalt natural sea salt flakes
  • baby chervil to serve

Celeriac remoulade

  • 1 c Simon Johnson classic mayonnaise
  • 2 T Simon Johnson white balsamic
  • 2 T Simon Johnson dijon mustard
  • 1 head celeriac peeled and shredded
  • sea salt and freshly ground black pepper


  • Preheat oven to 160 C.
  • Using a sharp knife score the skin of the pork 1 cm apart. Drizzle with oil and sprinkle with salt using your hands to rub the oil and salt all over the pork skin.
  • Place skin side down onto a metal tray and cook for 1 hour. Increase heat to 180 C and cook for another 30-45 minutes or until golden and crisp.
  • Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine.
  • Add celeriac, season with salt and pepper and toss to coat.


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