Recipe: Braised Black Pork with Blackcurrant and Celeriac

Name: Braised Black Pork with Blackcurrant and Celeriac
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Yield: 4 servings
Ingredients: 600 g (21 oz) black pork shoulder, cut into 12 small cubes; 200 g (7 oz) Paris mushrooms, peeled and quartered; 1 bottle Bergerac or Cahors wine; 10 cl (0.4 cup) quality blackcurrant liqueur 20°; 1 celeriac bulb, peeled and cut into 8 lozenges, steamed; 2 shallots, minced; 1 tablespoon goose or duck fat; Thyme, bay leaf, 1 clove black garlic, crushed; Rice flour; Fine salt, freshly ground pepper, sage; Walnut pieces

By chef patrick Asfaux 4.2/5 (12 reviews) · 🍳 20 made it

Prep 20 min

Cook 60 min

Rest 1h

Total 2h20

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

600 g (21 oz) black pork shoulder, cut into 12 small cubes
200 g (7 oz) Paris mushrooms, peeled and quartered
1 bottle Bergerac or Cahors wine
10 cl (0.4 cup) quality blackcurrant liqueur 20°
1 celeriac bulb, peeled and cut into 8 lozenges, steamed
2 shallots, minced
1 tablespoon goose or duck fat
Thyme, bay leaf, 1 clove black garlic, crushed
Rice flour
Fine salt, freshly ground pepper, sage
Walnut pieces

Step-by-step directions

1 The day before, place your pork in a marinade with the shallots, garlic, thyme and bay leaf. Season with salt and pepper, pour in the wine and blackcurrant liqueur. Refrigerate overnight.

2 Preheat your oven to 180° (gas mark 6).

3 Drain your pork pieces. In a casserole dish, heat your tablespoon of duck fat and brown the meat. Add 2 tablespoons of rice flour and stir, then pour in the marinade without the thyme and bay leaf.

4 Cook for 40 minutes at 180°. At the 30-minute mark, add the mushrooms. Steam the celeriac during this time.

5 Just before removing from the oven, check the seasoning and add your celeriac lozenges. Remove from the oven and let rest covered for 10 minutes.

6 Arrange your pork pieces with sauce and mushrooms on a nice serving dish, place the celeriac lozenges around them and garnish with some chopped walnut pieces.