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Slow-roast pork belly with celeriac & pear mash
- 1kg pork belly , skin scored
- 3 rosemary sprigs, leaves stripped
- 2 tsp coarse sea salt crystals
- 10 black peppercorns
- purple sprouting broccoli , steamed, to serve
- 750g celeriac , cubed
- 1 large potato , cubed
- 2 ripe pears , peeled and cubed
- 3 tbsp double cream
- large knob of butter
Directions:View on BBC Good Food
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