Recipe: Braised Black Pork with Blackcurrant and Celeriac

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.