Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, pork with celery root and leeks. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pork with leeks and leaf celery in the indirect wood-fired oven is another traditional winter recipe. Leeks are at their best during the fall and winter. Celery root replaces potatoes in our detox version of vichyssoise (but any root vegetable will do).
Pork with celery root and leeks is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Pork with celery root and leeks is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook pork with celery root and leeks using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pork with celery root and leeks:
- Get 1/2 kg pork belly slices
- Prepare 2 kg celery root (roots and leaf celery together)
- Make ready 4 large leeks
- Make ready 1 onion
- Get 1 bunch fennel or dill (depending on what you prefer)
- Get 1/2 cup and slightly more white dry wine
- Make ready a few grains of allspice
- Get salt
- Make ready 2 lemons + 1 lemon for the roots
- Make ready 1 full tbsp corn starch
Different fillings can bring different taste. The filling used for today's pork dumpling is pork and celery. In the festival, we eat lots of meat. I do not think this is a.
Steps to make Pork with celery root and leeks:
- 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.
- 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.
- Wash the pork belly slices.
- Boil the roots and the leaf celery for about 10 minutes then strain.
- 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.
- 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).
- Add the celery plus boiled water until the food is covered, then season with salt.
- When it starts to boil turn down the heat to half and let the food simmer.
- 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.
For the pork, heat the oil in a frying pan. Add the pork and cook for five minutes on each side, until cooked through. Add the leeks and chard and sauté for three minutes. Add the double cream and sage, warm through and season to taste with salt and freshly ground black pepper. Add to stock with celery, soy Cellophane noodles, also known as glass or bean thread noodles, are available from the Asian section of supermarkets.
So that’s going to wrap it up for this exceptional food pork with celery root and leeks recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
